Quick Breakfast Enchilada

Quick is the key word here, every meal over the past month has been quick! When our schedules get busy, Ryan and I try very hard not to succumb to the dreaded takeout or fast food. I like to keep things homemade as much as possible, but sometimes it is difficult in the mornings. I am one of those that presses snooze about 10 times before I actually get out of bed. I know this is horrible and both Ryan and I hate it, but that is the way my morning goes. I sleep in until the absolute, possible last minute!

So breakfast is usually out of the question for me. On weekdays, I typically have a green drink in the morning and then a hearty snack mid-morning to keep me going until lunch. However, there are some days when I know I won't get that snack and I need breakfast to tide me over. This little gem of a recipe got me through a particularly long day last week!

Last week was crazy - holiday parties, demanding work days, unpacking from New York, laundry and re-packing for Kiawah...Not to mention squeezing in a few final training runs before the half marathon. I needed a protein-packed breakfast that would last me longer than 2 hours. I didn't need a greasy fast food breakfast, so I pulled out the eggs and a few other ingredients. This breakfast literally took me less than 10 minutes to make and it was delicious! 15 minutes later, I was out the door.

Substitutions are easy here. Flour tortillas instead of corn, any type of bean instead of black beans, chilies for salsa, etc. Onions or other vegetables could be added or fresh tomatoes on top.

No more Dunkin' Donut runs for me in the morning!! I am starting my days off right!

Quick Breakfast Enchilada

Yields: 1 serving
Prep Time: 5 minutes
Cook Time: 5 minutes

1 teaspoon oil or butter
2 small corn tortillas

2 eggs

2 tablespoon canned black beans, drained and rinsed

1 tablespoon  salsa

2 tablespoon  favorite grated cheese

sour cream

avocado

hot sauce

Heat a saute pan over medium heat and melt the oil. Crack two eggs into the pan and start to scramble. Right before the eggs are finished to the consistency desired, add in the beans and salsa (or other vegetables being used). Stir to combine well and heat the beans and salsa.

On a large plate, lay the corn tortillas between two damp paper towels and heat in the microwave for 30 seconds. This makes the tortillas more pliable and easy to roll. Fill each tortilla with the egg mixture and roll up. Sprinkle cheese on top and heat in the microwave for another 30 seconds to melt the cheese. Top with sour cream, salsa, avocado or favorite toppings.

Enjoy with a nice cup of coffee or tea!