Vegan Breakfast Enchiladas | Recipe Cart

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