Potatoes O’Brien Breakfast Enchiladas


  1. 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.
  2. 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.
  3. Warm tortillas briefly, and fill with equal portions potato blend. Roll tortillas, leaving both ends open. Plate and top with chives.


  • 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"