Keto Vegetarian Enchiladas
Total Servings:
6
Ready In:
Prep Time: 20 mins
Cook Time: 20 mins
Calories:
271
Tags:
Breakfast, Keto, Vegetarian
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There is no better way to start your morning than with these keto vegetarian enchiladas. Filled with warm veggies and packed with protein, this cheesy melted goodness will transport you to your happy place. Enchiladas are my equivalent of Mexican breakfast comfort food and I always associate them with joyous occasions. This keto enchilada recipe is amazing because it takes the health game to the next level by using egg-whites instead of tortillas. The best thing is you can’t even taste the difference. I made them for my family since my brother loves enchiladas and they were a huge hit!
Ingredients
- 3 cups egg whites (18 eggs)
- 2 tbsp water
- salt, to taste
- pepper, to taste
- cooking spray
- 1 tsp olive oil
- 1/2 cup scallions, chopped
- 1 tomato, diced
- 2 tbsp cilantro, chopped
- 10 oz packages frozen spinach
- 4.5 oz can chopped green chiles
- 1 cup green enchilada sauce
- 1 1/2 cups reduced fat shredded cheese
- 1 avocado
Nutrition
Serving: 1 enchilada
- Calories: 271 calories
- Carbs: 9 g
- Net Carbs: 5.5 g
- Fats: 14.6 g
- Protein: 22 g
- Sodium: 637.6 mg
- Sugar: 1.2 g
- Fiber: 3.7 g
Instructions
Step 1
Preheat the oven at 350℉. Pour 1/3 cup enchilada sauce at the bottom of a 9x 12 in baking dish.
Step 2
In a medium bowl, whisk the egg whites, water, and a bit of salt and pepper.
Step 3
Here are two options to make the egg white “tortillas”. I’ll let you choose depending on preference.
Option 1: Heat a non-stick skillet over medium heat. Spray lightly with cooking spray and add 1/2 cup of the egg white mix to the skillet. Cook for about two minutes, flip, and cook for another minute. Set aside on a dish and repeat with the remaining egg white mix until all of the “tortillas” are ready. Your goal is to make 6 “tortillas”. So that the tortillas don’t stick together, I recommend using parchment paper in between each “tortilla” (see the picture above).
Option 2: Grab a plate and spray lightly with cooking spray. Add 1/2 cup of the egg white mix. Carefully place the egg in the microwave and cook for about 45 seconds or until the egg whites are cooked. Set aside on a dish and repeat with the remaining egg white mix until all of the “tortillas” are ready. Your goal is to make 6 “tortillas”. So that the tortillas don’t stick together, I recommend using parchment paper in between each “tortilla” (see the picture above).
Step 4
Heat the olive oil in a non-stick skillet over medium heat. Add the scallions and cook for 2 minutes. Add the tomato, cilantro, and season with salt to taste. Cook for 1 more minute. Stir in the spinach and green chiles and cook for approximately 5 minutes. Add a bit more salt and pepper if needed. Remove the veggie mix from the heat and mix in 1/2 cup of the shredded cheese.
Step 5
Place the egg white “tortilla” on the baking dish. Add approximately 1/3 cup of the veggie mix in the center of the “tortilla”. Roll the enchilada with the seam side facing downwards in the baking dish. Repeat for the remaining 6 enchiladas.
Step 6
Top the enchiladas with the remaining enchilada sauce and cheese. Cover the baking dish with foil and bake for about 20 minutes until the cheese is melted. Remove from the oven and serve with the avocado. Enjoy!
Full disclosure, I write these blogs in my spare time. I do not have an editor and am the only one who reviews the content. As a result, it is likely I’ll have the occasional typo or grammar mistake. If you find anything, feel free to let me know.
Lastly, I’ll admit food photography is not my forte. If you make the recipe and have a better picture, please share and I will happily post it and give you photo cred!