Spicy Poblano & White Bean Breakfast Enchiladas with Avocado-Crema Drizzle

Reimagine breakfast with these viral-worthy enchiladas that pack 25g of protein. Roasted poblano peppers and creamy white beans balance fluffy scrambled eggs wrapped in high-fiber tortillas. A zesty avocado crema adds fresh contrast to the smoky tomato sauce.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large eggs
• 1 cup canned white beans (drained)
• 2 poblano peppers
• 1/2 cup shredded Monterey Jack cheese
• 4 high-protein tortillas (e.g., chickpea or whole wheat)
• 1/2 cup Greek yogurt
• 1 ripe avocado
• 1 lime (juiced)
• 1 tsp smoked paprika
• 1/2 cup fire-roasted tomato salsa
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions

1. Char poblano peppers directly over gas flame or under broiler until blackened. Steam in covered bowl for 5 mins, then peel and slice.
2. Whisk eggs with smoked paprika. Scramble in olive oil until softly set, then fold in white beans.
3. Spread 1 tbsp salsa in center of each tortilla. Layer with egg mixture, poblano slices, and cheese.
4. Roll tortillas tightly and place seam-side down in baking dish. Top with remaining salsa.
5. Bake at 400°F (205°C) for 12-15 minutes until cheese melts.
6. Blend avocado, Greek yogurt, lime juice, and pinch of salt until smooth.
7. Drizzle avocado crema over baked enchiladas.
8. Garnish with fresh cilantro and serve immediately.

Chef's Note

For extra protein, mix 1/4 cup cottage cheese into scrambled eggs before cooking.

Make-Ahead Tips

Assemble unbaked enchiladas and refrigerate up to 2 days. Add 5 extra baking minutes when chilled.

Substitutions

Black beans for white beans | Pepper Jack for Monterey Jack | Corn tortillas (double-layer to prevent tearing)