Breakfast Enchiladas

Serves a Party of 6

Just last Saturday I squeezed in enough time in the morning to knock out these gorgeous enchiladas that were perfectly spicy and packed with 3 different recipes wrapped up into a spectacular breakfast/brunch.

Starting off with the tofu scramble, I sautéed minced garlic, red onion, red bell pepper, and black beans stirred in with paprika, salt, pepper, and the nourishing and beautiful turmeric from Origine. When I say nourishing, I’m talking about the lovely benefits turmeric has to offer like its adaptogenic support and ability to reduce inflammation in the body, that’s just an all around good time for everybody.

After wrapping the tofu scramble in 5 flour tortillas, I set them aside and began working on the homemade enchilada sauce featuring avocado oil, yellow onion, garlic, tomatoes, and dried guajillo pepper that added such a savory and specific taste. I had to search around for them, and luckily found them at a local international grocery store. But they aren’t the only thing spicing up the sauce – I also added in veggie broth, cumin, chili powder, paprika, dried oregano, salt, and pepper all to be sautéed, simmered, and eventually blended creating a delicious red sauce to put under and over the flour tortillas.

I don’t think I’ve ever seen an enchilada that didn’t have some sort of cheese sprinkled and melted on top, so instead, I put together an avocado cashew cream that I drizzled over them after they were baked, and it made for one heck of a vegan alternative. All you gotta do is blend together boiled raw cashews, oat milk, squeezed lime juice, a ripe avocado, handful of fresh cilantro, nutritional yeast, salt and pepper.

I’ve got all of the ingredients listed down below with some details of how to create them! I’d recommend making the tofu scramble first, then the enchilada sauce, and finally the avocado cashew cream. However, I always like to boil my cashews right away, or at least while the tofu scramble is simmering. That way when your enchiladas are in the oven you can easily start preparing the cashew cream!

Ingredients for the Tofu Scramble:

  • 5 to 6 Flour Tortillas
  • 1 Tablespoon of Avocado Oil
  • 1 Red Onion (diced)
  • 14oz of Extra Firm Tofu
  • 1 Red Bell Pepper (diced)
  • 1 Can of Black Beans
  • 2 Tablespoons of Turmeric
  • 1 Tablespoon of Paprika
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Black Pepper

Heat a large saucepan on medium heat with the avocado oil, then add in the chopped and diced red onion.

Let it simmer for up to 5 minutes, then scramble in the tofu. To do this, get your hands a lil dirty and scramble the tofu with your hands carefully over the sautéed red onion.

Stir in the turmeric, paprika, salt, and pepper, then let it simmer for another 5 minutes. This step is super important – because you want to ensure when your add your black beans and red bell pepper that the tofu for one, soaks up a good bit of the flavor, while also becoming a bit crispy at the same time. Ain’t nobody got time for mushy tofu, right?

Finally, stir in the red bell pepper and black beans. Let it all simmer one last time for a good 5 minutes and get it off of the heat.

Roll the tofu scramble into burritos using 5 or 6 tortillas – I did 5 this time around because I wanted them to be a bit thicker.

Set aside the burritos for now, I’ll continue the details in the enchilada sauce recipe!

Ingredients for the Echilada Sauce:

  • 1 Tablespoon of Avocado Oil
  • 1 Yellow Onion
  • 6 Dried Guajillo Peppers
  • 2 Tomatoes
  • 6 Cloves of Garlic
  • 1 Tablespoon of Cumin
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Chili Powder
  • 1 Teaspoon of Dried Oregano
  • 2 Jalapeno Peppers

Preheat the oven to 375 degrees.

Heat up the tablespoon of avocado oil on medium heat in a large saucepan – you’ll probably need the biggest one you’ve got.

Chop and dice the yellow onion, then sauté it in the avocado oil until the onion appears a bit translucent.

Add in the dried guajillo peppers after chopping off the stems, tomatoes, garlic, veggie broth, cumin, paprika, chili powder, dried oregano, salt, and pepper, then stir and simmer the mixture on medium heat for a solid 10 minutes.

Transfer all ingredients aside from the jalapeno peppers to a high speed blender and pulse until you have a very slightly chunky sauce. Make sure you give it a taste test – I didn’t want mine super spicy, but feel free to add in some cayenne pepper or more chili powder to get more spice action.

Pour a little less than half of the blended enchilada sauce on the bottom of a 9 by 13 deep casserole dish.

After you’ve rolled your tofu scramble burritos, lay them down in the red sauce and pour over the remaining sauce evenly on top.

Top the enchiladas with sliced jalapenos, then bake them for 15 minutes and start preparing your avocado cashew cream!

Ingredients for the Avocado Cashew Cream:

  • 1 Cup of Raw Cashews
  • 1 Ripe Avocado
  • 1 Cup of Fresh Cilantro
  • 1/4 Cup of Nutritional Yeast
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 1/2 Teaspoon of Garlic Powder (optional)
  • 1 and 1/2 Cup of Oat Milk
  • 2 Squeezed Limes (or about 2 tablespoons of lime juice)

Boil the cup of cashews in about 2 to 3 cups of water until they become tender and a bit more white.

Add all ingredients to a high speed blender and pulse until you’ve got a slightly thick cashew cream. Thin enough to drizzle, but thick enough to keep the creamy vibes. Drizzle over the enchiladas after they are fully baked.