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Farmer’s Market Breakfast Enchiladas

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This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

This Farmer’s Market Breakfast Enchiladas recipe is made with eggs, lentils, and a bounty of fresh, seasonal produce. They’re the perfect enchilada recipe for a crowd and they’re freezer-friendly, too!

Vegetarian Breakfast Enchiladas - Brunch GOALS. These breakfast enchiladas are always a huge hit. We make them when we have breakfast for a crowd. They're also great for meal prepping.

Breakfast enchiladas! Yes, you heard me. Enchiladas… FOR BREAKFAST. This may just be the best idea I’ve ever had. Maybe. Aside from moving into a house that’s within walking distance of the Farmer’s Market. I mean, that’s pretty hard to top. 💁‍ Especially when it’s the peak of summer harvest season!

Here’s how our weekend went – on Friday, I picked up some Mission Organics® Tortillas with the goal of making a batch of BOMB breakfast enchiladas at some point during the weekend. I’ve mentioned before that they’re my go-to tortillas but let me remind you why – A) they’re organic AND non-GMO, B)  they’re soft and easy to roll, C) they’re literally the best tasting tortillas you can buy, and D) they’re available nationwide, which means I can always find them at my grocery store. They even have a handy product locator on their website! If I’m gonna make enchiladas with organic local produce, I’m gonna make sure the tortillas are just as high quality AND authentic.  💁‍

SO – on Saturday morning, we made the 5-minute trek to the Farmer’s Market and selected the very best and (let’s be honest) the ✨prettiest✨ fresh produce. A rainbow of juicy, ripe heirlooms. Fragrant, bright yellow sweet corn. Local farm eggs. Zingy cilantro. Spicy, red and green jalapeños. Summer harvest at its absolute finest. 😍 And all of it is just around the corner! Yeah… Farmer’s Markets are a major perk of Midwest summers.

Vegetarian Breakfast Enchiladas - Brunch GOALS. These breakfast enchiladas are always a huge hit. We make them when we have breakfast for a crowd. They're also great for meal prepping.

Vegetarian Breakfast Enchiladas - Brunch GOALS. These breakfast enchiladas are always a huge hit. We make them when we have breakfast for a crowd. They're also great for meal prepping.

Vegetarian Breakfast Enchiladas - Brunch GOALS. These breakfast enchiladas are always a huge hit. We make them when we have breakfast for a crowd. They're also great for meal prepping.

Vegetarian Breakfast Enchiladas - Brunch GOALS. These breakfast enchiladas are always a huge hit. We make them when we have breakfast for a crowd. They're also great for meal prepping.

Later on Saturday night, we had a few friends over for our first “party” at our new house and I definitely stayed up too late. By too late, I mean 2am. Does this qualify as getting old? 😁 When we finally rolled out of bed on Sunday, these breakfast enchiladas were the first (and only) item on our agenda. (Besides going downstairs to assess the post-party cleanup.)

Chop the veggies. Cook the filling. Blend the sauce. Wrap everything up in the tortillas. Bake. And enjoy. It’s seriously that easy to achieve wholesome, satisfying brunch goals. AT HOME. These were everything we needed to round out a fun, busy weekend!

Vegetarian Breakfast Enchiladas - Brunch GOALS. These breakfast enchiladas are always a huge hit. We make them when we have breakfast for a crowd. They're also great for meal prepping.

Vegetarian Breakfast Enchiladas - Brunch GOALS. These breakfast enchiladas are always a huge hit. We make them when we have breakfast for a crowd. They're also great for meal prepping.

Vegetarian Breakfast Enchiladas - Brunch GOALS. These breakfast enchiladas are always a huge hit. We make them when we have breakfast for a crowd. They're also great for meal prepping.

Vegetarian Breakfast Enchiladas - Brunch GOALS. These breakfast enchiladas are always a huge hit. We make them when we have breakfast for a crowd. They're also great for meal prepping.

We make an effort to shop and eat seasonally as much as possible year-round, but I’d be lying if I said that summer veggies weren’t my favorite. They’re just the best! Even though we haven’t made it to the farmer’s market every weekend since we moved, we try our best. It’s hard to beat having a fridge stocked to the brim with fresh, local produce. We spent less than $20 and we got enough food for 6-8 meals! Just think of what you can make using these Mission Organics tortillas – quesadillas, cauliflower tacos, breakfast burritos, taquitos, these breakfast enchiladas… the possibilities are endless!

I have to stress the fact that these breakfast enchiladas are NOT just for breakfast. I’m speaking from experience when I say that they’re also great for lunch or dinner and they reheat perfectly for meal prep. I even provided reheating instructions below to make it easy for you! Keep your options open, people. 😉 Enchiladas all day, every day!

Also… when you make these – which should be ASAP – be sure to snap a picture and tag us on Instagram. We love seeing what you make and sharing your creations on our stories!

Vegetarian Breakfast Enchiladas - Brunch GOALS. These breakfast enchiladas are always a huge hit. We make them when we have breakfast for a crowd. They're also great for meal prepping.

Print

Farmer’s Market Breakfast Enchiladas

This Farmer’s Market Breakfast Enchiladas recipe is made with eggs, lentils, and a bounty of fresh, seasonal produce. They’re the perfect enchilada recipe for a crowd and they’re freezer-friendly, too!

  • Author: The Fitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 enchiladas
  • Category: Breakfast

Ingredients

Enchiladas

  • 6 Mission Organics® Flour Tortillas
  • Olive oil spray (or cooking spray of choice)
  • 2 cups Mexican blend shredded cheese
  • ½ cup lentils
  • ¾ cup water
  • 4 eggs
  • 1/2 Tablespoon olive oil
  • 1/2 cup tomato, diced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon paprika
  • 1/8 teaspoon cumin
  • 1/8 teaspoon garlic powder

SAUCE

  • 1 cup coconut milk, canned
  • ½ avocado
  • juice of 1 lime (about 2 Tablespoons)
  • 2 small jalapeños
  • 1 teaspoon white wine vinegar
  • ½ teaspoon sea salt
  • ⅛ teaspoon cayenne

GARNISH

  • Cherry tomatoes
  • Jalapenos
  • Cilantro
  • Avocado
  • Corn

Instructions

  1. In a medium food processor (or blender), combine, coconut milk, avocado, lime juice, jalapeños, vinegar, sea salt, and cayenne. Blend until well-combined.
  2. Add 1/2 cup lentils and 3/4 cup water to a medium pot. Bring to a boil, then cover and decrease the heat to simmer. Cook 10 minutes, stirring occasionally, until the water has absorbed.
  3. In a separate pan, bring olive oil to medium heat and cook the eggs. Once they’re cooked, mix the lentils and tomatoes in with the eggs. Add salt, pepper, and chipotle powder and stir to combine.
  4. Preheat oven to 375º and spray a casserole dish with olive oil. Spread a thin layer of the enchilada sauce on the bottom of the dish.
  5. Sprinkle about 2 Tablespoons of cheese cheese into a Mission Organics flour tortilla. Add about 3/4 cup of the egg filling into the tortilla. Roll gently and place into the baking dish. Repeat with all 6 tortillas.
  6. Once you’ve finished assembling the enchiladas, pour the remaining sauce over top. Sprinkle with 1 cup of cheese and place into the oven. Bake 10 minutes, then turn the oven to broil mode. Add tomatoes and sweet corn, then return to the oven and for an additional 5 minutes.
  7. Remove from the oven and add the garnishes of your choice!

Notes

  • If reheating from the refrigerator, turn oven to 375º and bake for 10-15 minutes.
  • If you intend on freezing these, I recommend wrapping each individual enchilada in foil that has been spritzed with cooking spray. Reserve some of the sauce for reheating. To reheat, turn oven to 375º and bake enchilada for 25-30 minutes until heated throughout.

Keywords: enchiladas, breakfast, freezer friendly, tortillas, lentils, tomatoes,

What do you think?

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24 Comments
  • Peggy Briadstreet
    September 3, 2018

    Any way some can be made in a microwave

    • thefitchen
      September 6, 2018

      I think you could reheat the enchiladas in the microwave, but they need to bake in the oven to turn out right!

  • Chelsey
    September 2, 2018

    These look so yummy! I love the farmers market, such fun variety and these enchiladas look like the perfect way to use up all of those gorgeous veggies!

  • Molly Kumar
    September 2, 2018

    This looks sooooo delicious n a perfect combination of comfort+ease. I love going to farmers market and making recipes with fresh/organic recipes always tastes so much better.

  • Chef Markus Mueller
    September 2, 2018

    Loving the idea of enciladas for breakfast! I’ve been looking for different breakfast recipes that can be ‘make ahead’ and this seems to fit the bill! Thanks for sharing!

    • thefitchen
      September 27, 2018

      Agreed! It’s the best!

  • Sam | Ahead of Thyme
    September 2, 2018

    Wow these enchiladas look soo yummy!! I will have to try this at my next brunch.

    • thefitchen
      September 27, 2018

      Do it! You’ll be everyone’s favorite person!

  • Lauren
    September 2, 2018

    I am obsessed with our farmers market! The heirloom tomatoes are my favorite. This is such a great, easy healthy breakfast idea and perfect for that summer produce.

    • thefitchen
      September 27, 2018

      SAME! I wish it could last all year.

  • Kitty
    September 2, 2018

    You are speaking my language! If I’m going to actually eat a real breakfast I want it to be savory like this!

    • thefitchen
      September 27, 2018

      Definitely! These enchiladas are where it’s at.

  • Sharon
    September 2, 2018

    Now I’m thinking breakfast enchiladas for tomorrow! This is the perfect way to enjoy all my farmer’s market favorites.

    • thefitchen
      September 27, 2018

      Treat yourself! SO so good.

  • Anne Murphy
    September 1, 2018

    Oh, I miss walking to the farmer’s market! We have a wonderful one down here in Raleigh, but we have to set time aside and drive there – in New York I was in walking distance, and could go more often. Enjoy it! And I’ve recently become a major fan of enchiladas – so easy, so good and everyone in the family likes them.

    • thefitchen
      September 27, 2018

      Awwww… I used to live in New York too! Loved the markets there – so much variety!

  • Jenni LeBaron
    September 1, 2018

    I’ve never seen lentils in breakfast enchiladas before, but they sound fantastic! This dish has so many great layers of flavor in it. I’m certain it would be a brunch hit!

    • thefitchen
      September 27, 2018

      Most definitely! Enjoy!

  • Nicoletta Sugarlovespices
    August 31, 2018

    We never miss our Saturdays at the Farmers Market, rain or shine ;-) . These breakfast enchiladas look outrageously good, packed with amazing ingredients, including the organic tortillas! Yum!

    • thefitchen
      September 27, 2018

      I wish I was that dedicated! We’ve missed a couple of weekends, but we make it as often as possible!

  • Linda
    August 31, 2018

    I love your recap at the farmers market – and the dish that you made! i’ve had breakfast tacos, not enchiladas – so creative!

    • thefitchen
      September 27, 2018

      You GOTTA try them! Seriously so good.

  • Elaine
    August 31, 2018

    It was nice to find out about your go-to tortillas – definitely need to give them a try. Love the recipe because I like to have enchiladas for breakfast from time to time!

    • thefitchen
      August 31, 2018

      Heck yes! I could have enchiladas for breakfast every day!