These vegan breakfast enchiladas are ideal for breakfast, brunch, lunch or dinner. They are incredibly delicious and easy to throw together! Crispy potatoes, flavorful tofu scramble, beans, and broccoli wrapped in an almond flour wrap and topped with a jalapeño hot sauce. Let's dig in!
An authentic enchilada is usually consist of cheese, meats, and/or vegetables rolled into a corn tortilla that has been coated with an enchilada sauce. To make vegan enchiladas, we are going to swap dairy cheese for a vegan cheese and use tofu instead of meat. Additionally, this recipe uses almond flour tortillas, but feel free to use corn!
Be sure to check out this authentic vegan enchilada by Alexa Fueled Naturally and this roundup of 18 delicious vegan enchiladas from Dora's Table.
Love savory breakfast options? Add this chickpea omelette to your rotation next!
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Vegan breakfast enchilada ingredients
- Firm or extra firm-tofu: used in these vegan enchiladas to replace meat, both options work well for absorbing the marinade and retaining flavors as it's baked.
- Tofu marinade: used to add flavor to the tofu.
- Fingerling potatoes: tossed with avocado oil, salt, and pepper for an easy breakfast potato that goes well with tofu and the tortillas.
- Broccoli & black beans: added for additional nutrients, flavors, and textures.
- Almond flour tortillas: I love almond flour tortillas for the buttery and nutty flavors, but corn tortillas can also be used (be sure they're gluten-free if needed).
- Creamy Jalapeno Hot Sauce: I love having an easy store-bought option to drizzle over these breakfast enchiladas. It's creamy and adds just the right amount of heat without being overpowering.
How to make vegan breakfast enchiladas
Whisk together ingredients for tofu marinade until combined.
Then, add crumbled tofu and stir until coated.
Next, cut potatoes and add to a skillet, season and cover over medium heat for 15 minutes.
Warm tortillas (toss them onto the skillet you had the potatoes on or toss in the microwave for a few seconds) and add fillings (this one is loaded with goodies, aim for about half of this amount per tortilla).
Roll tortilla and place into baking dish.
Add sauce and other desired toppings.
My top tips for making vegan breakfast enchiladas
- Do not fill the tortilla like you would for a taco, the tortilla will fall apart when you roll it. A maximum of 2-3 tablespoons of fillings should be used (depending on the size of the tortilla).
- An abundant amount of toppings isn't required (and isn't the norm for enchiladas, but I like to push the boundaries), use as little or as much as you would like.
- If you do use more toppings, add an additional 5-10 minutes onto the cook time (30-35 minutes vs. 25).
- If you're using flimsy tortillas, grease the baking dish, then fill and roll the tortillas directly in the baking dish. This avoids you having to pick up the tortilla after it's full.
- Warm (not hot) tortillas tend to be more flexible, heat in a skillet or in the microwave. Also depending on the tortilla, sometimes having slightly wet hands helps too.
Variations and substitutions
Tofu: if you prefer to not use tofu, add additional broccoli and/or potatoes.
Steamed broccoli: use thinly sliced sautéed peppers and/or onions (which can be cooked with the potatoes) or omit.
Black beans: swap for your favorite bean or omit.
Almond flour tortillas: swap for corn tortillas.
Vegan cheese: I used Chao Mexican Style Blend shreds, but any vegan shreds will work.
Creamy Jalapeno Hot Sauce: I used a store-bought creamy jalapeno hot sauce (available at Whole Foods) instead of an enchilada sauce. It's also great on avocado toast, tacos, salads, and pizza! Check out this recipe for an authentic red sauce and this recipe for an authentic green sauce. Additionally, Siete Foods makes authentic red and green vegan enchilada sauces (also available at Whole Foods).
Storing vegan breakfast enchiladas
These breakfast enchiladas are best fresh out of the oven, but can be stored in an airtight container in the fridge for 2-3 days. To reheat, warm a skillet over medium heat, add enchiladas and a splash of water and cover. Heat for 5-6 minutes or until hot. Alternatively, preheat the oven to 350 F and add enchiladas to an oven safe baking dish. Warm for 5-8 minutes, or until desired temperature is achieved. Use microwave only in a pinch, the tortillas lose some of their crispiness when reheated in the microwave.
Can I make vegan breakfast enchiladas ahead of time?
You can make all of the fillings ahead of time and store them separately in the fridge until you're ready to make the enchiladas. I don't recommend filling the tortillas too far in advance as they will become soggy.
📋 Recipe
Vegan Breakfast Enchiladas
Equipment
- cast-iron skillet with cover
- knife + cutting board
- oven safe baking dish (9x13 or 10.5x7.5)
Ingredients
Tofu + marinade
- 1 block firm or extra-firm tofu, gently pressed to release any extra water and then crumbled into pieces
- ¼ cup unflavored and unsweetened flax milk or other plant milk of choice
- ¼ scant cup nutritional yeast
- 1 teaspoon garlic granules
- ½ teaspoon tumeric
- ½ teaspoon onion granules
- ¼ teaspoon black pepper
- ¼ teaspoon iodized or sea salt
Crispy potatoes
- 24 oz bag fingerling potatoes, diced into small bite-sized pieces
- 1 tablespoon avocado oil
- ½ teaspoon iodized salt
- ¼ teaspoon pepper
- splash of water
Enchiladas
- 6-8 almond flour tortillas
- plant-based mexican style shreds (optional, I used Chao)
- marinated tofu
- crispy potatoes
- steamed broccoli florets
- black beans, rinsed and drained
- hot sauce (optional)
Toppings
- large drizzle 365 creamy jalapeño hot sauce (add a splash of water to the bottle to help it easily pour if needed)
- ¼-½ cup plant-based Mexican style blend shreds
- marinated tofu, crispy potatoes, and broccoli (optional)
- avocado, hot sauce, cilantro, hemp seeds, and/or sliced jalapeños
Instructions
- Steam broccoli the day before and store in fridge.
- Combine all ingredients for the tofu marinade (except the tofu) in a bowl and whisk until combined. Remove tofu from packaging and gently press in a dish cloth to remove any excess water. Then, crumble tofu into the marinade and stir until coated. Place in the fridge or to the side. *I crumbled using my hands, but you can also add the tofu block directly to the marinade and use forks instead.
- Next, dice potatoes into small bite-sized pieces and add to a large skillet. Add oil, seasonings, and water. Stir to coat. Cover and heat on medium-low for 15 minutes, stirring occasionally. Remove from heat. *I used a deep cast iron skillet, making it easy to stir potatoes directly in it. However, if you're using a typical skillet, you may want to season the potatoes in a separate bowl then add them in.
- Preheat oven to 375 °F. Drizzle a 9x13 (for 8 tortillas) or 10x7(for 6 tortillas) baking dish with avocado oil. *traditional enchiladas call for enchilada sauce to be added the bottom of the dish before adding in the tortillas, I kept it simple on bottom and skipped this but feel free to add some if you wish! *use enchilada sauce or the creamy jalapeno hot sauce.
- Add a bit of tofu, potatoes, black bean, broccoli, and vegan cheese to a tortilla, roll carefully and place the tortilla seam side down into the baking dish. Repeat this process until the baking dish is full (6-8 tortillas typically). Top tip: do not add too much to the tortilla or else it will fall apart as you try and roll it. Use roughly 2-3 tablespoons of filling at most per tortilla.
- Once all the tortillas are rolled and in the baking dish, drizzle jalapeño cream sauce over the tortillas. *see variation section for alternativesFor a simple enchilada, garnish with a few handful of beans and vegan cheese. For loaded enchiladas garnish with tofu, broccoli, and potatoes, too.
- Bake for 25-35 minutes or until cheese is melted and the tortillas are lightly golden. For additional char, feel free to broil for 4-5 minutes. *shallow pans will need 20-25 minutes, whereas deeper pans will need closer to 35 minutes.
- Remove from oven and let cool for 5-10 minutes. Top with sliced avocado, hemp seeds, and cilantro if desired. Enjoy!
Notes
- 365 by Whole Foods
- Siete Foods
- Trader Joes'
- 365 by Whole Foods Creamy Jalapeño Hot Sauce
- Siete Foods (green or red)
- Homemade option
- Alternatively, skip and just add vegan cheese. Top with sliced avocado and salsa when it comes out of the oven.
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