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    Breakfast » (Faux) Huevos a la Mexicana Enchilada

    Published: Mar 30, 2012 · Modified: May 4, 2015 by Kristina Sloggett · This post may contain affiliate links · 23 Comments

    (Faux) Huevos a la Mexicana Enchilada

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    (Faux) Huevos a la Mexicana Enchilada

    (Faux) Huevos a la Mexicana Enchilada - bringing the flavors of Mexico back home, with two kinds of spicy pepper and plant based comfort food goodness!

    _______________________________________________________

    This is a new spin on breakfast for dinner.

    This could also be enchiladas for breakfast.

    (Faux) Huevos a la Mexicana Enchilada

    Whatever you call it, call it good. It reminded Jason and I of the huevos rancheros and huevos a la mexicana we enjoyed in December. I just rolled them up enchilada style!

    Cold and rainy is still what's happening outside here in Portland, so comfort food is what's happening inside.

    (Faux) Huevos a la Mexicana Enchilada

    (faux) huevos a la Mexicana enchilada

    dairy, egg and gluten free, vegan

    makes 4 enchiladas

    1 yellow onion, diced
    4-6 ounces Hatch green chiles
    1-2 fresh jalapeños, diced
    ½ container extra firm tofu*
    1 teaspoon nutritional yeast
    1 teaspoon turmeric  
    1 ¼ cups cooked black beans
    pinch sea salt
    4 tablespoons cream cheese (Tofutti)
    4 corn tortillas
    1 (10 ounce) can enchilada sauce (verde)

    *If using eggs = 4 eggs in place of tofu, scrambled

    In large pan over medium heat, sauté onion until soft, add green chiles, jalapenos and beans, continue to warm over medium heat. Crumble tofu and combine with nutritional yeast and turmeric, add to sauté and 'scramble'. Salt as needed. 

    Pour a small amount of enchilada sauce in a 8x8 baking dish, covering the surface. Warm tortilla in dry pan on stove (or in microwave for 20 seconds each), spread one tablespoon of cream cheese down middle of tortilla. Spoon (about ¼) tofu/bean mixture into tortilla, roll and place in baking dish. Repeat with remaining tortillas. Pour enchilada sauce over top of enchiladas. Bake at 350 for 25-30 minutes. 

    (Faux) Huevos a la Mexicana Enchilada

    Happy Friday, everyone - TGIF, indeed.

     

     

    « Irish Cream Cookies
    black bean and plantain fritters »
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    Reader Interactions

    Comments

    1. TJ says

      April 08, 2012 at 11:31 pm

      thank you! this is our new favourite breakfast.

      Reply
    2. Kristine Genovese says

      April 04, 2012 at 6:09 pm

      OK, I made these last weekend and they were AWESOME! Thumbs up from everyone at the table! I added spinach and used blue corn tortillas. So delish! Thanks!

      Reply
      • spabettie says

        April 05, 2012 at 8:37 am

        thank you, Kristine - so happy you like them! spinach is a great addition!

        Reply
    3. Magic of Spice says

      April 03, 2012 at 9:58 am

      Breakfast, lunch and dinner! Absolutely love this...gorgeous flavors 🙂

      Reply
      • spabettie says

        April 03, 2012 at 10:01 am

        thank you! yes, this IS as good for breakfast 😉

        Reply
    4. Tiffany says

      April 01, 2012 at 8:01 pm

      You go girl, this looks absolutely delicious and authentic! I would eat Mexican food every day and be a happy gal. Much of the reason why I can't keep tortilla chips in my house.....sigh.

      Reply
    5. [email protected] says

      April 01, 2012 at 9:37 am

      That looks amazing! I could eat that for breakfast, lunch or dinner!

      Reply
    6. Nora @ Natural Noshing says

      April 01, 2012 at 9:09 am

      I adore Mexican food and these enchiladas are a must-make! Beautiful job, I wish I was eating these for breakfast right now! 🙂

      Reply
    7. Emily says

      March 31, 2012 at 2:05 pm

      Looks delicious! I love enchiladas!

      Reply
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    Hi, I'm Kristina!

    I am a voracious reader and chickpea eater. also known as spabettie.

    Using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

    At spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor

    More about me →

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