lean green breakfast enchiladas
Lean. Green. Packed with so many nutrieeeents! Potassium, vitamin C, fiber, protein, vitamin A, calcium, and iron. Wowzers! Start your day with them. Finish your day with them. Make it a day long enchilada feast. I don’t care. But, but please enjoy and know you’re filling our belly and your soul with some goodness.
For the printer-friendly version with nutrition facts, please click the following link LEAN GREEN BREAKFAST ENCHILADAS
Lean Green Breakfast Enchiladas
Vegan, gluten-free, refined-oil free
Recipe by Jentry Lee Hull
Prep time: 30 minutes
Cook Time: 20-30
Total time: 50-60 minutes
Yields 5 servings
You’ll need: All ingredients listed below, plus a baking sheet, a 9x11” baking dish, a high-speed blender/food processor, foil, and an oven.
Green Enchilada Sauce Ingredients
5 Poblano Peppers or Anaheim Peppers, broiled and seeded
1 Jalapeño
1 onion, roughly chopped
1 zucchini, roughly chopped
1/2 bunch cilantro, trimmed
4 cloves garlic, peeled and trimmed
1 Tbsp “nooch” (nutritional yeast)
1 Tbsp black chia seeds
1 lime, juiced
1/2-1 cup water or vegetable broth
Green Enchilada Sauce Method
Preheat oven to Broil on high.
Line a baking sheet w/ aluminum foil.
Rinse and dry Anaheim/Poblano peppers, and place on lined baking sheet.
Broil for 10 minutes, flipping halfway through.
Remove peppers from heat when skin is brown and bubbly.
Set peppers aside to cool before cutting (lengthwise) and removing seeds.
Once peppers are cooled, cut and seeded, add to a high-speed blender or food processor along with remaining ingredients.
Note: Depending on your blender/food processor capacity, you may have to do the blending in two batches.
Keep the skin on for an earthier, more textured sauce. Or, remove the skin for a lighter sauce. I kept the skin on and it was delish.
Enchilada Ingredients
1 yellow or red onion, diced
2 zucchini, diced
2 cloves garlic, peeled and minced
1 16oz water-packed Sprouted Firm Tofu, drained and crumbled
1 can jackfruit, drained, rinsed and pulled apart
2 Tbsp “nooch” (nutritional yeast)
1 Tbsp chili powder
1 tsp Chile lime seasoning
1 tsp salt
1 lime, juiced
1 Tbsp maple syrup
2 handfuls dark, leafy greens (kale, spinach, chard)
8-10 medium tortillas, gluten free or grain free if desired (I used 365 Brand Almond Flour Tortillas, pictured below)
Shredded vegan cheese, optional (pictured below)
Enchilada Method
Preheat oven to 375 degrees F.
In a large pan over medium heat, sauté diced onion and zucchini. Add a splash of water or veggie broth, to prevent sticking. Sauté for about 5-7 minutes, to soften and brown.
Add garlic and sauté for another minute.
Add crumbled tofu (crumble between your fingers - think feta cheese texture) and pulled jackfruit.
Add nooch, seasoning, and sauté for another 5 minutes.
Incorporate lime juice and maple syrup, and top with leafy greens. Reduce heat to low and cover to let the heat steam the greens.
Once greens are wilted, fold in all ingredients to evenly incorporate and remove from heat.
Remove tortillas from packaging and place in foil. Warm in oven for 1-2 minutes (to help them soften and prevent cracking).
In a 9X11” baking dish, spread 1/2 cup Green Enchilada Sauce to cover the bottom of the pan.
One-by-one, spoon enchilada filling into a warmed tortilla, roll the tortilla, and set in baking dish. Repeat until baking dish is full or until you run out of filling/tortillas.
Pour remaining enchilada sauce over filled/rolled tortillas and add vegan cheese (optional).
Cover with foil and bake at 375 degrees F for 15 minutes.
Remove foil and bake for another 5 minutes.
Remove enchiladas from oven and let sit for 5 or so minutes before serving.
Enjoy with fresh cilantro, onion, avocado, guacamole, hot sauce, etc.
Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
