Vegan Breakfast Enchiladas | Recipe Cart
Vegan Breakfast Enchiladas with tofu, black beans, and cashew sauce—tasty and easy! Perfect for a delicious plant-based start to your day.
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Ingredients
- 1 lb firm tofu*
- 3 tbsp prepared salsa, mild or medium
- 1 15 oz can black beans, drained and rinsed
- 2 cloves of garlic, minced
- 1 cup diced onion, about 1/2 a medium onion
- 1 tbsp olive or vegetable oil
- 1/2 tsp black salt, kala namak
- 1/2 tsp cumin
- 1/4 cup fresh chopped cilantro + more for topping if desired
- 12 corn tortillas
- 12 ounces jar prepared enchilada sauce
- 1 cup raw cashews
- 1/2 Hass avocado
- 1/4 c nutritional yeast
- 2 tbsp fresh lime juice, about 1 lime
- 1 cup hot water
- 1 tsp salt
- 1/8 tsp ground pepper
- 1/4 tsp cumin
- 1 clove garlic
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