Cheesy Bell Pepper & Spinach Enchiladas with Egg

Flavorful enchiladas filled with sauteed bell peppers, spinach, and cheese, topped with a fried egg.

Ingredients

• 1 cup, sliced Mini Bell Peppers
• 3 cups, chopped Spinach
• 2 Eggs
• 6 Corn Tortillas
• 1 1/2 cups Shredded Cheddar Cheese
• 1 1/2 cups Enchilada Sauce
• 2 tbsp Sour Cream
• 1 tsp Chili Powder
• 1/2 tsp Ground Cumin
• 1 clove, minced Garlic
• 1/4 cup, diced Onion
• 1 tbsp Pizza Sauce

Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté onion and garlic until softened. Add bell peppers and spinach; sauté until slightly softened. Stir in chili powder, cumin, and pizza sauce.
3. Mix the sautéed vegetables with 1 cup of cheddar cheese.
4. Warm the corn tortillas in a dry skillet for about 15-20 seconds on each side to prevent tearing.
5. Fill each tortilla with the bell pepper, spinach, and cheese mixture. Roll up and place seam-down in a baking dish.
6. Pour enchilada sauce over the tortillas and sprinkle with the remaining cheese.
7. Bake for 25-30 minutes, or until cheese is melted and bubbly.
8. While enchiladas are baking, fry the eggs to your liking.
9. Top each serving with a fried egg and a dollop of sour cream before serving.

Cuisine: Mexican

Suitability: vegetarian

Prep Time: 25 mins

Cook Time: 35 mins

Serving Size: 2

Meal Type: dinner