These enchiladas may be for breakfast, but you'll want them for lunch and dinner, too. Each flour tortilla is stuffed with a cheesy tofu and vegan sausage scramble, Shiitake bacon, and a spicy poblano cream sauce. Plus, it's topped with vegetables, more sauce, and avocado! Best part is, you can put the leftover poblano sauce to good use for lunches, dinners, or even another Mexican-inspired breakfast.

Breakfast Enchiladas With Poblano Cream [Vegan]

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Cooking Time



For Grilling or Roasting:

  • 1 tablespoons olive oil
  • 4 garlic cloves, peeled
  • 1 onion, coarsely chopped
  • 2 poblano peppers, cut into large strips
  • 2 pieces of corn

For the Sauce:

  • 6 tablespoons vegan butter
  • 1/2 cup flour
  • 2 cups warm almond milk
  • 2 cups warm vegetable broth
  • 1 teaspoon salt
  • 1 cup spinach leaves
  • 3 sprigs cilantro
  • 1 jalapeño

For the Enchiladas:

  • 1 14-ounce block extra firm tofu
  • 1 adobo pepper, diced with sauce
  • 1/2 cup enchilada sauce
  • 2 vegan sausages
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder and cumin
  • 1 teaspoon salt, divided
  • 1 15-ounce can black beans
  • 1 1/2 cups vegan cheese shreds
  • 3-4 cups poblano sauce (recipe above)
  • 9-12 large flour tortillas

For the Shiitake Bacon:

  • 1 cup Shiitake mushrooms, sliced
  • 3 tablespoons coconut oil
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons liquid smoke
  • 1 tablespoon vegan Worcestershire sauce
  • Cracked black pepper
  • 1 tablespoon tamari

For Topping:

  • 1/2 cup red onion
  • 1/2 cup black beans
  • 3 sprigs cilantro
  • Avocado


To Make the Shiitake Bacon:

  1. Coat the sliced Shiitake in all the ingredients and let soak for as long as you can for optimal flavor, or simply coat and throw in the oven set at 200°F and bake for 45 minutes. Rotate Shiitake midway to ensure they cook evenly. Should be slightly crisp around the edges.

To Make the Tofu:

  1. Press and remove water from tofu and gently crumble into a large pan. Add a drizzle of olive oil salt/pepper and the adobo pepper with sauce and cook on medium-high for 5 minutes. Add the sliced vegan sausage and vegan cheese, cook for an additional 3 minutes.
  2. Add the black beans and cook for an additional 3 minutes. Set aside.

To Make the Poblano Sauce:

  1. Cut the ends of the garlic off and drizzle with olive oil. Wrap in aluminum foil and bake for 20 minutes on 350°F. Heat a griddle on high and add the sliced poblanos, corn, jalapeño, and onion. Cook for 5-7 minutes. You can alway bake these ingredients on broil.
  2. Remove from heat and set aside. While the vegetables are cooling, throw the tortillas on the grill. Once cooled, add all of the ingredients including the roasted garlic to a food processor and blend until smooth.

To Assemble:

  1. Preheat the oven to 350°F. In a casserole dish, spread a thin layer of poblano sauce over the bottom. Fill each tortilla with the tofu eggs/sausage/black beans/corn and roll up; place seam-side down in the baking dish. Cover with remaining poblano sauce and cheese.
  2. Bake for 20 minutes until bubbly and hot. Serve immediately. Top with red onion, avocado, Shiitake bacon, black beans, and cilantro.


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