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A white, rimmed plate holds two vegan enchiladas that have been filled with tofu scramble and black beans.
4.86 from 7 votes

Tofu Scramble Black Bean Vegan Breakfast Enchiladas

Author - Gena Hamshaw
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yields: 6 servings


  • 2 teaspoons avocado oil
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 16 ounces firm or extra firm tofu, pressed gently to remove excess moisture and 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 vegan bacon of choice, chopped (optional)
  • 1 tablespoon freshly squeezed lime juice
  • Dash crushed red pepper flakes to taste
  • 12 corn or wheat tortillas (6 inches across each)
  • 16 ounces store-bought red enchilada sauce (2 cups; you can also make your own using the sauce portion of this recipe)
  • cashew cream (optional, for topping; you can also use my cashew queso sauce, avocado slices, chopped cilantro, etc.)


  • 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.


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.