Saturday, November 26, 2022
HomeVegetarianBreakfast Enchiladas With Mushroom Sauce Recipe by Archana's Kitchen

Breakfast Enchiladas With Mushroom Sauce Recipe by Archana’s Kitchen

  • To start making the Breakfast Enchiladas with Mushroom sauce first make the sauce.

  • Warmth butter or oil in a pan. Add the garlic and onion and saute until the onions turns translucent.

  • Add the mushrooms and prepare dinner until they sweat. Sprinkle the flour and stir.

  • Add salt and pepper and stir for about 10 seconds. Add vegetable inventory as required (about 1 cup) and whisk. Cook dinner for a minute and switch off the warmth.

  • Cool and mix the mushroom combination to a clean paste.

  • Warmth 1 tablespoon olive oil in a pan. Add the garlic and onion and saute until the onions turns translucent.

  • Add the colored pepper and greens and toss till they turns into mushy.

  • Add cumin powder, chilli flakes, oregano, salt and stir. Add the eggs and whisk until you get a mushy scramble. Take it off the warmth.

  • The following step is to assemble the breakfast enchiladas. Pre-heat the oven to 180 deg C.

  • Grease a 7 inch baking dish. Unfold little mushroom sauce on the backside of the baking dish.

  • Fill every tortilla with the egg-vegetable combination, roll up and place within the baking dish. Minimize the rolls if required to suit the scale of the baking dish.

  • Unfold the remaining sauce over the rolled up tortillas and high with the cheese. Bake for about quarter-hour or until the cheese melts.

  • Garnish with contemporary oregano (if utilizing) and serve instantly. Serve Breakfast Enchiladas with Mushroom Sauce together with Chilly Espresso Smoothie and Contemporary Fruit bowl for weekend breakfast.

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