vegan breakfast enchiladas with avocado cashew cream

Start your day off on the right foot with these savory Vegan Breakfast Enchiladas! Filled with potatoes, tofu scramble, and soy chorizo, and topped with a cool & creamy avocado cashew cream. 

Hi friends and happy Monday! It feels like its been eons since I posted a savory recipe on here... more precisely, three weeks, but who's counting! As much as I love themed weeks, there is definitely something nice about sharing whatever random thing you've happened to cook up 🙂 These Vegan Breakfast Enchiladas with Avocado Cashew Cream are seriously incredible, and I've been anxiously waiting to share them with you. They are packed with all sorts of savory, delicious brunch flavors all wrapped up in a toasty tortilla. HEAVEN!

Okay but real talk, surely I can't be the only one who wishes they could eat Mexican food at every meal. Fellow Texans, I know you feel me. Of course we have the famous breakfast taco, but that can be a hassle if you're trying to feed a crowd! These breakfast enchiladas are filled with potatoes, tofu scramble, and soy chorizo, slathered in verde enchilada sauce, and served with a cool and creamy avocado cashew cream. I personally can't eat enchiladas without sour cream, so this avocado cream is a nice replacement 🙂

So I have to tell you guys... I have finally cracked the code to making corn tortillas actually taste good. They get such a bad rap, and nobody likes them because they're bland and they fall apart when eating and just make a general mess. Well, I have figured out the secret. You have to TOAST the tortillas first! I know, I know, if you've been doing this all along then you're probably thinking, "Well DUH of course you toast them." But honestly, a scary amount of restaurants and recipes I have seen online just use cold {or barely warmed} tortillas, which then lead to a sad taco that breaks through the bottom at the first bite. And then you're left eating taco salad, which isn't bad per se but also not what you were going for. Toast your tortillas. Save a life.

I hope you guys whip up these scrumptious vegan breakfast enchiladas soon! They are so delicious and perfect for breakfast for a crowd - or anytime, really! I hope you love them! 🙂

 

Looking for more vegan tex-me goodness? Check out these Vegan Sofritas Tacos, Vegan Cheesy Fajita Enchiladas, Vegan Pulled Pork Nachos, and Vegan Jackfruit & Potato Taquitos!

Print Recipe

5 from 2 votes

vegan breakfast enchiladas with avocado cashew cream

Start your day off on the right foot with these savory Vegan Breakfast Enchiladas! Filled with potatoes, tofu scramble, and soy chorizo, and topped with a cool & creamy avocado cashew cream.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Breakfast

Servings: 10

Author: Valentina | The Baking Fairy

Ingredients

• *for the enchiladas*
• 1 cup chopped white onion
• 2 cups cubed yellow potatoes about 1 large potato
• 1 cup soy chorizo
• 1-2 teaspoon Italian seasoning
• 2 tablespoon olive oil separated
• 8 oz extra firm tofu
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon turmeric powder
• pinch of Kala Namak black salt optional
• 10 oz can green enchilada sauce
• 10 small corn tortillas
• *for the avocado cashew cream*
• ½ cup raw cashews soaked in water overnight or boiled until soft
• ½ cup unsweetened cashew or almond milk
• ½ large avocado
• ¼ teaspoon garlic powder
• juice of ½ lime
• ½ teaspoon salt
• small handful of cilantro

Instructions

• First, prepare the enchilada filling.
• In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add in the onion and potato, and season with some salt & pepper, and Italian seasoning. Cook, stirring occasionally, until onion becomes translucent and potato starts to soften. Add a bit of water periodically to help the potatoes cook.
• When potatoes are almost done, push the potato and onion mixture to one side of the pan and add in the soy chorizo.
• Stir everything together, and finish cooking until chorizo is warmed through and potatoes are soft.
• Remove everything from pan into a large bowl, add in the other tablespoon of olive oil, and place pan back over the heat.
• Crumble in your 8oz of extra firm tofu, and season with the garlic powder, onion powder, turmeric, black salt, and regular salt & pepper to taste. Cook, stirring often, until tofu is firm and a little crisp on the edges. Add to the large bowl.
• Preheat oven to 400F.
• To prepare the enchiladas, prepare a 9x13 pan. Grease with olive oil, and spoon a bit of the enchilada sauce at the bottom. Pour your remaining enchilada sauce in a shallow dish. Toast your tortillas and set aside.
• To assemble, dip your toasted tortillas in the green enchilada sauce. Spoon a bit of the potato/tofu/chorizo filling in the center, and roll up. Place in prepared casserole dish, and repeat with all. Pour remaining enchilada sauce over the top.
• Cover dish with foil, and bake for 20 minutes in preheated oven. Remove the foil, and bake for 10 more minutes.
• While enchiladas bake, prepare the avocado cashew cream. In a blender, combine the softened cashews, avocado, nondairy milk, lime juice, garlic powder, and salt. Blend until smooth and creamy, then add cilantro as desired. Blend until smooth. Refrigerate until needed.
• To serve, dish up some breakfast enchiladas and top with the chilled avocado cashew cream and some fresh cilantro. Enjoy!

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