Now I feel like it's tacos time to shine (or enchiladas in this case). Fish and veggie tacos that may have been hard to find a few years ago are not available everywhere. With Taco Bell's waffle taco, you really have to wonder what can't be turned into a taco (and when does it stop being a taco and start just being a way to eat with your hands and shove food in your mouth).
Enter breakfast enchilada! While it's not technically a taco, it sorta is. Ha. It's also kind of like a mini breakfast burrito. Perfect serving size for your brunch table or for making on a Sunday and heating up throughout the week. I went with more of a fajita approach, but add potatoes, beans, salsa, etc if that's what floats your boat!
12 flour tortillas
1 large bell pepper (or five minis), diced
1 medium onion, diced
2 medium tomatoes, diced
1 cup cheese, shredded (queso or monterrey jack)
1 tsp chili powder
1 green onion
salt and pepper
1. Preheat oven to 350 degrees and warm up a pan to medium heat. Chop up the peppers, onions, and tomatoes. Add onion and peppers to the pan, sprinkle on the salt, pepper, and chili powder and let cook for 3-5 minutes.
2. Crack eggs into mixing bowl and whisk together. Pour eggs into pan with onions and peppers. Cook for 5 minutes. Transfer cooked eggs and veggies into mixing bowl. Add tomatoes and half of the cheese to mixing bowl and stir to combine.
3. Spray casserole dish with a bit of cooking spray. Scoop out 1/12 (about .333 cups) of the egg mixture into each tortilla, roll it up, and place it in the casserole dish. Once all enchiladas are in the dish, top with cheese and place in oven for 15 minutes.
4. Top with sliced green onion and serve!