Breakfast Enchiladas

Sort of a modified Oh She Glows dish

  • 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 ½ a medium onion)
  • 1 tbsp olive or vegetable oil
  • ½ tsp black salt (kala namak)
  • ½ tsp cumin
  • ¼ cup fresh chopped cilantro + more for topping if desired
Other enchilada ingredients
  • 12 corn tortillas  (alternate option would be flour tortillas)
  • 12 ounce jar prepared enchilada sauce
Avocado cashew “cream” sauce
    • 1 cup raw cashews
    • ½ Hass avocado
    • ¼ c Nutritional Yeast
    • 2 tbsp fresh lime juice (about 1 lime)
    • 1 cup hot water
    • 1 tsp salt
    • ⅛ tsp ground pepper
    • ¼ tsp cumin
    • 1 clove garlic
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  1. Bring 4 cups of water to a boil. While this is happening, place the cashews in a bowl large enough to hold the cashews plus enough water to cover them by 1 inch. Remove the tofu from the package and place on a plate lined with some paper towels, don’t worry about pressing.
  2. When the water has come to a boil, pour enough over the cashews to cover by 1 inch, then set the soaking cashews and remaining water aside.
  3. In a large skillet, heat 1 tbsp oil over medium heat. Add your onions and cook until translucent, about 3-5 minutes. Add the garlic and cook a minute longer. Add the tofu and use your spatula to break it up into chunks. It will release more liquid, allow about half to evaporate before adding the black beans, salsa, and spices.
  4. Stir frequently and cook until most of the tofu water has evaporated. Then stir in ¼ cup cilantro. Turn off the heat.
  5. Preheat your oven to 350 F, and lightly oil an 11×13″ casserole dish.
  6. Soften the tortillas by heating them in a lightly oiled (clean) skillet set over medium high heat. This will take about 5 seconds per side. Keep the warmed tortillas wrapped in a clean dish towel.
  7. Assemble the enchilada casserole by rolling about ¼ cup of the filling into each tortilla and then placing the tortilla seam side down in the baking dish. Once all the tortillas have been rolled, top with the enchilada sauce and bake for 20 minutes.
Making the Sauce:
  1. While the enchiladas are baking, drain the soaking cashews and place into a blender with the avocado, nutritional yeast, lim juice, salt, pepper, cumin, garlic, and hot water.
  2. Blend until smooth. Adjust seasonings to taste, add more water for a thinner consistency.
  3. If making in advance, refrigerate until needed.
  1. Remove the enchiladas from the oven once they have finished baking and are warmed through. Drizzle the sauce over the baked enchiladas, top with additional fresh cilantro if desired, and serve warm.