Potatoes O’Brien Breakfast Enchiladas
Potatoes O’Brien Breakfast Enchiladas
Directions
- In a medium saucepan over medium heat, combine the White Cheddar Cheddar Sauce, smoked paprika, whole grain mustard, and chipotle chile pepper. Mix well. Reserve warm.
- In a large sauté pan over medium-high heat, add oil, peppers, onion, and potato. Sauté for 4-6 minutes until edges start to brown. Add thyme, garlic, and white beans, sauté additional 2-3 minutes or until potatoes are soft. Add reserved smoky cheddar sauce, and scrambled eggs. Combine well.
- Warm tortillas briefly, and fill with equal portions potato blend. Roll tortillas, leaving both ends open. Plate and top with chives.
Ingredients
- 1/3 cup beans, white, cooked
- 1 tsp paprika
- 1 cup Chef-mate® ¡Que Bueno! White Cheddar Cheese Sauce
- 1/4 tbsp chili pepper, chipotle, ground
- 2 tbsp mustard, whole grain
- 1 Nature's Best Dairy® Egg(s), scrambled
- 1 tsp Peak Fresh Produce® Chives, Fresh, thinly sliced
- 1 tsp Peak Fresh Produce® Garlic, minced
- 1/3 cup Peak Fresh Produce® Onion(s), Red, diced
- 1/3 cup Peak Fresh Produce® Pepper(s), Green Bell, diced
- 1 cup Peak Fresh Produce® Potato(es), Russet, diced
- 1 tsp Peak Fresh Produce® Thyme, Fresh, minced
- 2 tsp Roma® Oil, Olive
- 2 tortilla(s), whole wheat, 6"
