One of my all-time favorite weekend breakfast dishes is Huevos Rancheros. The smoky salsa, the perfectly fried eggs, and the tortillas all make me swoon. I usually eat so much that I want to take a nap when I’m done which is exactly why I reserve them for the weekends. On a lazy Saturday morning last fall, I made a batch of Huevos Rancheros Breakfast Enchiladas for my family and while they’re really good, it just isn’t practical for me to make egg “tortillas” on a busy weeknight. So last week as I was sitting thinking about making the enchiladas to curb a breakfast-for-dinner craving, I thought it would be way easier and faster if I just stuffed my favorite tortillas with scrambled eggs, roasted potatoes, and smoky salsa.
I chopped up sweet potatoes and russet potatoes really small; while they roasted in the oven I scrambled a big batch of eggs, set up my tortilla wrapping station, and prepped my garnishes. Once the potatoes came out of the oven it only took about 10 minutes to wrap the enchiladas and pop them back in the oven to bake.
As far as topping these bad boys there is no wrong or right way to go. It really boils down to preference and what you have on hand. I went with roasted pepitas, cilantro, sliced green onions, avocado, and lime wedges on the side. All of my favorite things topping one of my favorite meals all wrapped up in tortillas. I don’t even know if that makes sense, but it totally made me a happy girl!
If you find that your tortillas are too dry and splitting when you roll them, wrap them in a damp paper towel and heat in the microwave for 25-35 seconds to steam them until they're pliable enough to stuff and roll.
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