TOFU SCRAMBLE BLACK BEAN VEGAN BREAKFAST ENCHILADAS

My breakfast game has been lacking for the final couple of weeks. i really like creative, savory morning food, however whilst matters get busy I tend to default to toast or oats. Now that I’ve got a breather from elegance, I’m diving back into greater numerous and playful breakfast ideas. The best factor approximately those tofu scramble black black bean vegan breakfast enchiladas is they can be prepared on a weekend after which enjoyed in leftover form for days to come, which actually makes them an easy, transportable alternative for busy mornings!

VISIT MORE :
~ Vegan baked beans Recipe
~ MINT CHOCOLATE CHIP VEGAN MACARONS (AQUAFABA)
~ Vegan Beet Pesto Pasta Recipe

INGREDIENTS 

• 1 red bell pepper chopped
• 1/2 teaspoon ground turmeric
• 2 teaspoons neutral flavored oil such as avocado or grapeseed or water
• 1 green bell pepper chopped
• 1 onion chopped
• 1 15- ounce block extra firm tofu pressed beforehand if possible and roughly crumbled
• 1/4 teaspoon fine salt
• 3 tablespoons nutritional yeast
• 1 tablespoon freshly squeezed lime juice
• Dash crushed red pepper flakes to taste
• 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
• 1/2 teaspoon ground cumin
• 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
• 12 6- inch wheat or corn tortillas
• 1/2 teaspoon smoked paprika
• 1 1/2 cups cooked black beans 1 can, drained and rinsed

INSTRUCTIONS

1. Preheat your oven to 350F. Wrap your tortillas in foil and vicinity them in the oven to heat up whilst you put together the enchilada filling.
2. warmness the oil or water in a large, deep skillet over medium warmth. upload the peppers and onion. cook dinner the vegetables, stirring now after which, for five-7 mins, or until the onion is clear and smooth. add the tofu, turmeric, cumin, paprika, and salt. when the spices are lightly included and the tofu is warmed thru (about 2-3 mins), stir inside the nutritional yeast, black beans, and vegan 1st baron beaverbrook if using. blend the whole lot nicely, then upload the lime juice and crushed red pepper. taste the mixture and adjust seasonings as preferred.
3. remove the tortillas from the oven. lightly oil a 9 x thirteen inch square baking dish. Pour approximately three/four cup of the enchilada sauce into the baking dish and unfold it out with a spatula in order that covers the bottom of the dish.
4. Fill a tortilla with about 1/3 cup filling, then roll it up. place the tortilla seam-facet down inside the baking dish. Repeat this method with all of the ultimate tortillas, putting them side-by-aspect inside the dish. Pour the relaxation of the enchilada sauce over the rolled tortillas, the use of a spatula to spread the sauce calmly on pinnacle.
5. switch the enchiladas to the oven and bake for 35 mins, or until the sauce is dark and bubbly (check them at half-hour to look if they may be prepared). allow the enchiladas to chill slightly, then pinnacle with cashew cream or cashew queso, if the use of, and another toppings of choice. Serve.

Notes :

Leftover enchiladas will hold for as much as 5 days in an airtight container within the fridge. They can be frozen for up to three weeks.