Loaded Superfood Breakfast Enchiladas
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Start with your tots! I’m using cauliflower gnocchi; searing in a bit of oil until crisp all over.
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Set “tots” aside. Add peppers, onions and green chili’s to pan. Sautee until softened.
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Add your eggs and spinach! Season well; cumin, garlic, S&P.
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For enchilada sauce: mix half can unsweetened coconut cream & pesto in bowl.
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Grab your tortillas! Add your egg & veggie mix, black beans, tots and roll.
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Take a spoonful of your pesto enchilada sauce and ladle into shallow pan. Add enchiladas!
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Drench those babies with more enchilada sauce! Cover with goat cheese or cotija! Bake at 350 for 15!
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Garnish with fresh herbs & serve! YUM!
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