Breakfast Enchiladas with Poblano Cream

Posted by in Breakfast, Cinco De Mayo, Cooking, Lunch/Dinner | 0 comments

 

 

 

 

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Hello & Happy Tuesday!!

 

 

 

 

 

A concept that never gets old, is breakfast for dinner! While I don’t crave every breakfast concept 24/7, however I love any spanish style foods, and theses enchilada are fabulous!

 

Let me just first start by saying I don’t have a lot of experience cooking with poblano peppers. While at NYU I tested a salsa recipe nearly 10 times that had poblano peppers as an ingredient, but that was the extent of it. 

 

Fast forward to today, I love poblano peppers! They are a mild pepper with a meat like texture similar to that of a bell pepper and flavor profile that’s somewhat earthy.

 

 

 

 

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What I love about this recipe is that its affordable, packed to the max with veggies, can be made in bulk, is great for entertaining, the poblano sauce can be used for a myriad of dishes, and this dish warrants having breakfast any time of the day! lol

 


 

 

 

If you love breakfast concepts, recipes that are filling, colorful, flavorful, and all around amazing.. 

 

 

You have to try my recipe for vegan Breakfast Enchiladas with Poblano Cream!

 

 

 

 

 

 

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Why this recipe rocks:

 

 

Filling 

Easy

Affordable

Colorful

Packed with veggies

Great for entertatining

Poblano cream is amazing!

Non vegan approved!

Great for lunch or dinner!

 

 

 

 

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Vegan Breakfast Enchiladas with Poblano Cream and Shiitake Bacon

 

 

 

 

 

Yields 6

breakfast enchiladas

45 minPrep Time

30 minCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe

Ingredients

    Grill:
  • 1 tablespoons olive oil
  • 4 garlic cloves, peeled
  • 1 onion, coarsely chopped
  • 2 poblano peppers, cut into large strips
  • 2 pieces of corn
  • Sauce:
  • 6 tablespoons butter
  • ½ cup flour
  • 2 cups almond milk (warm)
  • 2 cups vegetable broth (warm)
  • 1 teaspoon salt
  • 1 cup spinach leaves
  • 3 sprigs cilantro
  • 1 jalapeno
  • Enchiladas:
  • 1 block tofu (extra firm)
  • 1 adobo pepper diced with sauce
  • 1/2 cup enchilada sauce
  • 2 Field Roast sausages
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder and cumin
  • 1 teaspoon salt, divided
  • 1 can black beans
  • 1½ cups Field Roast Chao Mexican style cheese
  • 3-4 cups poblano sauce
  • 9-12 large flour tortillas
  • Shiitake bacon:
  • 1 cup shiitakes sliced
  • 3 tbsp coconut oil
  • 1/2 tsp sea salt
  • 1 1/2 tsp liquid smoke
  • 1 tbsp vegan worcestershire
  • cracked black pepper
  • 1 tbsp Tamari
  • Topping:
  • 1/2 cup red onion
  • 1/2 cup black beans
  • 3 sprigs cilantro
  • Avocado

Instructions

  1. Shiitakes bacon: coat the sliced shiitakes 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 degrees and bake for 45mins. Rotate shiitakes midway to ensure they cook evenly. Should be slightly crisp!
  2. Tofu eggs: 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 med/high for 5 minutes. Add the sliced sliced vegan sausage and vegan cheese, cook for an additional 3minutes. Add the black beans and cook for an additional 3. Set aside.
  3. Poblano sauce: Cut the ends of the garlic off and drizzle with olive oil. Wrap in aluminum foil and bake for 20 minutes on 350 degrees. Heat a griddle on high and add the sliced poblanos, corn, jalapeño, and onion. Cook for 5-7 minutes. You can alway bake this ingredients on broil, but I prefer the grill as it adds more flavor. Remove from heat and set aside. While the veggies 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.
  4. Assemble: Preheat the oven to 350 degrees. 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. Bake for 20 minutes until bubbly and hot. Serve immediately. Top with red onion, avocado, shiitake bacon, black beans, and cilantro.
Cuisine: Spanish | Recipe Type: Breakfast
7.6.3
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http://www.eatdrinkshrink.com/cooking/breakfast-enchiladas

 

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

 

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