This past weekend, I made vegan breakfast enchiladas and I kid you not, they taste so amazing, they should be on every restaurant menu out there. One day they’ll be on my restaurant menu but until then, I’ll keep making these bad boys at home and falling in love more and more each time I eat them

These are loaded with traditional breakfast items and topped with a dairy-free avocado jalapeno cream sauce.

Grocery List:

Enchiladas:

Medium-large tortillas
JUST egg
Vegan bacon (or another meat substitute)
Dairy-free cheddar cheese
Dairy-free queso or dairy-free cheddar cheese melted
Canned black beans (drained and rinsed)
Red enchilada sauce
Diced tomatoes
Fresh cilantro
Taco seasoning
Salt

Avocado Jalapeno Cream Sauce

Avocado
Limes
Jalapenos
Dairy-free sour cream
Garlic powder
Salt
Black pepper
Olive oil

Ingredients:

Enchiladas

8 medium-large tortillas

1 bottle of JUST egg

6 pieces of vegan bacon (or another meat substitute)

1 cup of dairy-free cheddar cheese

1 cup of dairy-free queso or dairy-free cheddar cheese melted

1 cup of canned black beans (drained and rinsed)

3 cups of red enchilada sauce

1 8oz can of diced tomatoes

Fresh cilantro

3 tbsps taco seasoning

2 tsps of salt

Avocado Jalapeno Cream Sauce

1 avocado

Juice of 1 lime

1 jalapeno, seeds included

1/2 cup of dairy-free sour cream

1 tbsp garlic powder

1 tsp salt

1 tsp black pepper

1 tbsp olive oil

1/4 cup of water

Instructions:

Pre-heat oven to 375 degrees

Cook vegan bacon until crispy. Set aside to cool and then break the bacon into small pieces

Scramble vegan liquid egg and season with salt, pepper, and any other additional seasonings you'd like

In a bowl, combine the black beans, diced tomatoes, scrambled vegan eggs, vegan bacon, a handful of fresh cilantro, 1/2 cup of the red enchilada sauce, and the taco seasoning

Next, add 3/4 cup of enchilada sauce to the bottom of a baking dish

Begin to assemble the enchiladas by adding 1/2 cup of filling to each tortilla. Sprinkle cheese on top of the filling and roll tightly. Place into the baking dish (you will want them to fit snug next to each other so that they do not unroll) and repeat until all tortillas are filled.

Top with dairy-free queso and the remaining enchilada sauce

Bake, uncovered, for 45 minutes

While enchiladas bake, make the avocado jalapeno cream sauce by combining all ingredients in a high-speed blender. Refrigerate until ready to use

Let enchiladas cool for 10 minutes before serving

Top with the cream sauce and chopped cilantro