Chicken and Black Bean Enchiladas | Low-carb Recipe

Ingredients

• 12 Tumaro’s 8” Multi Grain Carb Wise Wraps
• ½ lb. pork breakfast sausage
• 8 large eggs
• 1 red bell pepper, finely diced
• ½ cup finely chopped green onion
• 1 cup shredded cheddar cheese
• ½ tsp salt
• ¼ tsp pepper
• Preheat oven to 350˚F. Lightly grease muffin tins and set aside.
• In a skillet over medium heat, sauté the sausage until browned and fully cooked. Remove from heat and set aside.
• Using a cookie cutter, cut a 4 ½” diameter circle out of the center of each tortilla. Repeat with remaining tortillas. (Use leftover tortillas to make homemade tortilla chips!)
• Place each tortilla in a muffin tin, slightly crimping the edges so it forms a cup.
• Add eggs to a large mixing bowl and whisk well. Stir in bell pepper, scallions, cheese, salt, pepper and sausage until well mixed.
• Divide the mixture evenly between tortilla cups, filling almost to the top.
• Bake for 20-25 minutes, until the eggs are set. Remove from the oven and enjoy hot, or let cool. You can also freeze for up to 6 months!