Thursday, June 6, 2013

Breakfast Enchaladas

Morning... not my favorite time of day. I can honestly say I've never been much of a morning person. Breakfast on the other hand, I love (as long as it's at a reasonable hour... say... 10ish). I prefer a nice savory breakfast over anything sweet so this morning I decided to whip up a quick batch of breakfast enchiladas (vegan, of course). These are super easy to make, even for the non-morning people (you know who you are!!).

I used the ingredients listed, but any combination of veggies would be great in this dish... feel free to experiment. 

Filling:
1/4 package extra firm tofu
1 15 oz can black beans, drained and rinsed
1/2 red bell pepper diced
1/4 onion diced
5 or 6 mushrooms diced
1 tomato diced
handful cilantro chopped
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp turmeric  
Salsa, avocado or vegan sour cream to top

6 flour tortillas
1 15 oz can red enchilada sauce

Sauté veggies until soft. Add tofu and black beans and seasonings and stir until heated, breaking up tofu. Divide filling among the 6 tortillas and roll closed. Top with enchilada sauce and bake for 15 minutes at 350 degrees. Add your favorite toppings and enjoy!! If you have some vegan cheese on hand that would also be wonderful melted on top but if not, they still taste great without it!!


No comments:

Post a Comment