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Tofu Scramble Black Bean Vegan Breakfast Enchiladas

July 6, 2017 Breakfast, Gluten Free, Main Dishes, No Oil, Recipes, Tree Nut Free

Tofu Scramble Black Bean Vegan Breakfast Enchiladas | The Full Helping

My breakfast game has been lacking for the last couple of weeks. I love creative, savory morning meals, but when things get busy I tend to default to toast or oats. Now that I’ve got a breather from class, I’m diving back into more diverse and playful breakfast ideas. The nice thing about these tofu scramble black black bean vegan breakfast enchiladas is that they can be prepared on a weekend and then enjoyed in leftover form for days to come, which actually makes them an easy, portable option for busy mornings!

Tofu Scramble Black Bean Vegan Breakfast Enchiladas | The Full Helping

As far as enchiladas go, these ones are also pretty quick to prepare. The tofu scramble will take about 15 minutes, and if you use a store-bought enchilada sauce, the assembly goes quickly. Once the enchiladas are all baked, you can take liberty with the toppings. I used a generous, zigzag drizzle of my all-purpose cashew cream with 3 tablespoons of nutritional yeast whisked in (to create something “cheesy”), along with avocado slices and lots of chopped cilantro. Any vegan shredded cheese would be great, as would pickled jalapenos.

Tofu Scramble Black Bean Vegan Breakfast Enchiladas | The Full Helping

The scramble itself is a variation on my classic tofu scramble, kicked up with some ground cumin and crushed red pepper flakes. The black beans add extra protein, fiber, and iron, along with some texture contrast to the tofu. If the idea of enchiladas isn’t calling to you, the scramble itself is a tasty and nutritious breakfast option in its own right. (A dash of hot sauce makes it even better!)

Tofu Scramble Black Bean Vegan Breakfast Enchiladas | The Full Helping

Print Recipe
5 from 1 vote

Tofu Scramble Black Bean Vegan Breakfast Enchiladas

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast, main dish
Cuisine: gluten free optional, no oil optional, tree nut free, vegan
Servings: 6 servings
Author: Gena Hamshaw

Ingredients

  • 2 teaspoons neutral flavored oil such as avocado or grapeseed or water
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 onion chopped
  • 1 15- ounce block extra firm tofu pressed beforehand if possible and roughly crumbled
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fine salt
  • 3 tablespoons nutritional yeast
  • 1 1/2 cups cooked black beans 1 can, drained and rinsed
  • 1/4 cup chopped vegan bacon optional; my current favorite is SweetEarth Benevolent Bacon, but you could use a homemade option or another brand of choice
  • 1 tablespoon freshly squeezed lime juice
  • Dash crushed red pepper flakes to taste
  • 12 6- inch wheat or corn tortillas
  • 2 scant cups 1 14-ounce can store-bought red enchilada sauce (you can also make your own using the sauce portion of this recipe)
  • Topping options: all-purpose cashew cream you can blend in nutritional yeast to make it “cheesy” or truly amazing cashew queso sauce, avocado slices, chopped cilantro

Instructions

  • Preheat your oven to 350F. Wrap your tortillas in foil and place them in the oven to warm up while you prepare the enchilada filling.
  • Heat the oil or water in a large, deep skillet over medium heat. Add the peppers and onion. Cook the vegetables, stirring now and then, for 5-7 minutes, or until the onion is clear and soft. Add the tofu, turmeric, cumin, paprika, and salt. When the spices are evenly incorporated and the tofu is warmed through (about 2-3 minutes), stir in the nutritional yeast, black beans, and vegan bacon if using. Mix everything well, then add the lime juice and crushed red pepper. Taste the mixture and adjust seasonings as desired.
  • Remove the tortillas from the oven. Lightly oil a 9 x 13 inch rectangular baking dish. Pour about 3/4 cup of the enchilada sauce into the baking dish and spread it out with a spatula so that covers the bottom of the dish.
  • Fill a tortilla with about 1/3 cup filling, then roll it up. Place the tortilla seam-side down in the baking dish. Repeat this process with all of the remaining tortillas, placing them side-by-side in the dish. Pour the rest of the enchilada sauce over the rolled tortillas, using a spatula to spread the sauce evenly on top.
  • Transfer the enchiladas to the oven and bake for 35 minutes, or until the sauce is dark and bubbly (check them at 30 minutes to see if they're ready). Allow the enchiladas to cool slightly, then top with cashew cream or cashew queso, if using, and any other toppings of choice. Serve.

Notes

Leftover enchiladas will keep for up to 5 days in an airtight container in the fridge. They can be frozen for up to 3 weeks.

If you have the time, I definitely recommend pressing your tofu before scrambling, so that the filling isn’t overly “wet” when you roll up the enchiladas (if you don’t have time, just be sure to use extra firm tofu). Some people prefer more crumbly tofu scramble, others a chunkier mix. I like big crumbles myself, but this is up to you. And in place of black beans, you can feel free to substitute kidney, pinto, or another bean you love.

Tofu Scramble Black Bean Vegan Breakfast Enchiladas | The Full Helping

It’s such a treat to wake up to a recipe as flavorful, textured, and colorful as this one. I also love that the dish is packed with protein and fiber; nothing against toast, but this sticks to the ribs a bit better, and it’s been keeping me super satisfied through the mornings!

Hope you’ll give these a try and enjoy them. Can’t wait to hear what you think. For now, wishing you a calm end of the week. I can’t believe it’s already Thursday, but I guess that’s what happens after a long weekend.

See you for weekend reading,

xo

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Categories: Breakfast, Gluten Free, Main Dishes, No Oil, Recipes, Tree Nut Free Tags: black beans, breakfast, breakfast enchiladas, brunch, enchiladas, tofu, tofu scramble

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Reader Interactions

Comments

  1. Lori says

    July 6, 2017 at 11:53 am

    Thanks for this breakfast recipe Gena! This looks absolutely delicious, I think I will try this with tempeh for dinner this weekend.

    Love when you post breakfast recipes. Do you have any ideas for overnight oats for the summer?

    Reply
    • Gena says

      July 6, 2017 at 2:27 pm

      Thanks, Lori!

      I typically do a mixture of 1/2 cup oats, 1 tablespoon chia, a cup of non-dairy milk, and then I get creative with my toppings. You might also enjoy these recipes:

      http://www.thefullhelping.com/ginger-pear-muesli-with-creamy-cashew-milk/
      http://www.thefullhelping.com/raw-vegan-bircher-muesli-superfood-inspired/

      🙂

      Reply
  2. Kim says

    July 7, 2017 at 4:58 pm

    Thanks for the share, this looks incredibly delicious! Definitely trying this recipe out this week, thanks for the share.

    Reply
  3. Paul says

    July 10, 2017 at 12:24 pm

    Awesome as always Gena! I’ve enjoyed having a catchup on your blog today.

    Reply
  4. Claudia says

    July 11, 2017 at 7:18 am

    I made this for lunch today, and it was absolutely amazing. I do have to admit that I amped up the spice amounts just a bit, other than that, I didn’t change thing. Served it with the amazing cashew queso and avocado as suggested, and all 5 of my kids gobbled it up. Thank you for this fantastic recipe.

    Reply
    • Gena says

      July 11, 2017 at 8:19 am

      You are so welcome! I’m glad that your family enjoyed it 🙂

      Reply
  5. Amelia says

    July 24, 2017 at 11:33 pm

    5 stars
    Made this for Sunday dinner and it was fantastic. Added the cashew cream, coriander (cilantro), and avocado and it took it to the next level. So easy and delicious. Thanks for another great recipe!

    Reply
    • Gena says

      July 25, 2017 at 4:47 am

      So glad you enjoyed, Amelia!

      Reply
  6. Karen says

    January 14, 2018 at 8:00 pm

    Thank you so much for this wonderful recipe!!!

    This is my time trying tofu that I actually like ever since I became vegan.

    The only thing was that my tortillas got really soggy, but I still 100% thank you for this delicious recipe. Delicious flavour.

    Reply

Trackbacks

  1. Recipe Rolodex: Eating One Part Plant This Week | Jessica Murnane says:
    April 10, 2018 at 2:25 pm

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  2. 93 Vegan Tofu Recipes from Breakfast to Dessert | Sarahs Vegan Guide says:
    July 24, 2018 at 11:45 pm

    […] Tofu Scramble Black Bean Vegan Breakfast Enchiladas (The Full Helping) […]

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Hi! I’m Gena. I'm a registered dietitian (RD), food blogger, recipe developer, and cookbook author. In this space you'll find nourishing vegan recipes, reflections on mindfulness and self care, and resources to help you explore an informed and compassionate relationship with food.

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