What do you make when you have nothing left in the fridge or pantry?
You call on ME! And I show up to your door, and invite myself into your kitchen, along with a film crew and my producer Stephanie. And we make dinner together!!! It’s so much fun!
My new BFF Katie Hanks, and I had a blast in her kitchen. And these enchilada breakfast bowls turned out amazeballs. Leftovers should be your new go to in the kitchen. I love leftovers.
Here’s the segment. And let me know, if you want a dinner rescue of your own!!!
The meal came together so fast. Here’s a quick recipe I wrote after making it with Katie.
Enchilada Breakfast Bowl
1 tbsp. olive oil
1- 14 oz. can Pinto beans, rinsed and dried
1 green pepper, diced
1 small sweet onion, diced
1 cup cooked rice or quinoa
1 tbsp. cumin
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. Kosher salt
6 tortillas, warmed or if fresh, cook both sides
6 eggs (optional)
½ cup enchilada sauce
In a large skillet, over medium heat, sauté the beans, green pepper, onion until tender and starting to brown slightly. Then add the seasonings, and cook for another minute or two, then add the rice or quinoa.
Cook your eggs to your liking, scrambled, fried, poached. (optional)
Assemble your bowl. Tortilla, rice and bean mixture, egg (optional) and then the enchilada sauce, and toppings of your choice.
Behind the scenes.
Best time! Thanks Katie.