Ingredients
Scale
- 12 large eggs (or 3 cups liquid egg whites for extra protein)
- 1 lb cooked lean ground turkey or shredded chicken breast
- 10–12 small corn or low-carb flour tortillas
- 2 cups red or green enchilada sauce
- 1.5 cups shredded low-fat Mexican blend cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: Fresh cilantro, diced onions, or Greek yogurt for topping
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray. In a large skillet over medium heat, scramble your eggs or egg whites with the garlic powder, cumin, salt, and pepper until they are just set but still slightly moist. Do not overcook them here, as they will finish cooking in the oven. Stir in your cooked turkey or chicken and the black beans.
- Lay out your tortillas on a clean surface. Place a generous scoop of the egg and meat mixture into the center of each tortilla. Sprinkle a small amount of cheese inside each one. Roll the tortillas tightly and place them seam-side down in the prepared baking dish. Pack them closely together to ensure they stay rolled.
- Pour the enchilada sauce evenly over the top of the rolled tortillas, making sure to cover the edges so they don’t dry out. Sprinkle the remaining shredded cheese over the top. If you are making this ahead, you can cover the dish with foil and refrigerate it at this point for up to 24 hours.
- Place the dish in the oven and bake for 20–25 minutes (add 5-10 minutes if cooking directly from the refrigerator) until the cheese is bubbly and slightly golden. Remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro or a dollop of Greek yogurt before serving warm.
- Cook Time: 35 minutes