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!
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.
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!
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!