20 Protein-Packed Dinners With No Meat

BREAKFAST ENCHILADAS WITH RANCHERO SAUCE

Breakfast enchiladas loaded with shredded potatoes, scrambled eggs, and black beans drizzled with my homemade ranchero sauce and shredded cheese — comfort food to the max!

INGREDIENTS:

• 2 tablespoons oil
• 1 medium potato, shredded (see notes)
• 6 eggs, whisked
• ½ teaspoon salt
• 1 (14 ounce) can black beans, drained and rinsed
• 1 recipe ranchero sauce
• 8-10 tortillas (corn, flour, whole wheat, your choice!)
• 1 cup shredded cheese (use whatever you like)
• 3 tablespoons chopped cilantro

DIRECTIONS:

1. POTATOES: Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the shredded potatoes, season with a pinch of salt and pepper and allow the potatoes to cook on one side before flipping, this will take about 2-3 minutes per side. When the hash browns are crispy, remove to a plate and set aside.
2. BLACK BEANS: Place the black beans in a medium bowl, add ½ cup of the ranchero sauce, toss, and set aside.
3. EGGS: Add the remaining 1 tablespoon of oil to the pan and heat on the low heat setting. Add the whisked eggs and push them around to scramble. You want to keep them soft, because we’ll be baking the casserole off in the oven. Add the scrambled eggs to the black beans mixture. Add the shredded potatoes to the black beans as well, along with the salt and 1 tablespoon of cilantro. Stir to combine.

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source:buzzfeed.com

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