This is a new spin on breakfast for dinner.
This could also be enchiladas for breakfast.
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
dairy, egg and gluten free, vegan
makes 4 enchiladas
1 yellow onion, diced
1 (4 ounce) can green chiles
1-2 fresh jalapenos, diced
1/2 container extra firm tofu*
1 teaspoon nutritional yeast
1 teaspoon turmeric
1 1/4 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 8×8 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 1/4) 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.
Happy Friday, everyone – TGIF, indeed.