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Homemade Vegan Breakfast Enchiladas recipe photo

Vegan Breakfast Enchiladas

These Vegan Breakfast Enchiladas are flavorful, hearty, and perfect for a nourishing plant-based morning meal or brunch.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine Mexican
Servings 4 servings

Equipment

  • Large Skillet
  • Baking Dish
  • Mixing Bowl
  • Measuring cups and spoons
  • Spatula
  • Knife and cutting board

Ingredients
  

  • 8 small tortillas
  • 2 servings tofu scramble
  • 14 oz potatoes diced
  • 1 Tbsp olive oil
  • 1 cup salsa
  • 2 cups enchilada sauce
  • 1 cup shredded vegan cheese
  • 1 avocado sliced
  • 2 jalapeño peppers sliced
  • 1 cup TVP (Textured Vegetable Protein)
  • 4 cups veggie broth
  • 1 Tbsp olive oil
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp sweet smoked paprika powder
  • 1 tsp soy sauce
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • salt and pepper to taste

Instructions
 

  • Begin by soaking the TVP in the veggie broth for about 10-15 minutes until it rehydrates and softens. Once ready, drain any excess liquid.
  • In a large skillet, heat 1 Tbsp of olive oil over medium heat. Add the diced potatoes and season with salt, pepper, and a sprinkle of cumin. Sauté until they are golden and tender, about 10-12 minutes. Stir occasionally to prevent sticking.
  • Next, add the tofu scramble and rehydrated TVP to the skillet with the potatoes. Sprinkle in the oregano, onion powder, garlic powder, sweet smoked paprika, and soy sauce. Mix everything well and cook for an additional 5-7 minutes until heated through and the flavors meld.
  • Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take a tortilla, fill it with the tofu and potato mixture, and roll it up tightly. Place seam-side down in the baking dish. Repeat this for all tortillas.
  • Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle with shredded vegan cheese and add sliced jalapeños for an extra kick.
  • Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
  • Once out of the oven, let the enchiladas cool slightly. Serve topped with fresh avocado slices, extra salsa, and a squeeze of lemon juice.

Notes

  • These enchiladas freeze well before baking; cover tightly and freeze for up to 3 months.
  • Customize spiciness with jalapeños or green chilies to suit your taste.
  • Use gluten-free tortillas and sauces to make this recipe gluten-free.
Keyword Easy, meal prep, Plant-Based, Vegan