Halal Meal Prep Veggie Breakfast Enchiladas Recipe

• 8-10 small corn tortillas
• 8 eggs, scrambled
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup spinach, chopped
• 1 cup black beans, rinsed
• 1 cup shredded cheddar or Mexican cheese blend
• 1 1/2 cups salsa (halal)
• 1 tsp cumin, chili powder, garlic powder, salt
• Olive oil, fresh cilantro, avocado for serving

1. 1 Preheat oven to 375°F. Sauté onion, bell pepper, and spinach in olive oil. Add beans and spices.
2. 2 Scramble eggs separately. Mix veggies with eggs.
3. 3 Fill each tortilla with mixture, roll, and place seam-side down in greased baking dish.
4. 4 Pour salsa over top and sprinkle cheese. Bake 25-30 minutes.
5. 5 Cool and portion for meal prep. Reheat in microwave.

Nutrition values are estimates.