Breakfast enchilada casserole

Step 1/4

• ⅛ sweet potato

Dice and cook sweet potatoes in a bit of olive oil at 350° until done.

Step 2/4

• ⅛ red onion
• ⅓ canned kidney beans in chili sauce
• 2 corn tortillas
• ½ cups shredded Mexican cheese blend
• ⅓ mini can of enchilada sauce

In a cast iron pan, layer tortillas, beans, cooked sweet potatoes, part of the onions, & part of the shredded cheese in 2 layers, dumping enchilada sauce over it evenly, and cook at 350° until bubbly (approx 20 minutes)

Step 3/4

• 1⅔ eggs

Top layers with raw eggs and a little more cheese. Then replace in oven, switching to the broiler (high)

Step 4/4

• ⅛ cup cilantro
• ⅓ avocado

Finnish with fresh ingredients, including the remaining raw onions and serve

Enjoy your meal!