Vegan Breakfast Enchiladas

Uncategorized / Sunday, January 14th, 2018

Almost anything can be breakfast if you want. Right?


We’ll stick by that statement.

But on the other hand anything can be lunch or dinner as well.

Which brings us to these delightful enchiladas. We made these on New Years Eve. Mostly because I wanted them but also because I wanted more than just a basic wrap we typically do for breakfasts.

I wanted to brunch dang it.

So brunch we did… accompanied by these lovely enchiladas!

They were surprisingly easy. David loved them too. We made enough for two meals, they were super yummy heated up in the toaster oven.

Heres what you’ll need:

  • 5 Tortillas (mediumish)
  • 1 Can of Chickpeas
  • 1 Cup Cooked Quinoa
  • 2 Small/Medium Potatoes Diced
  • Cumin
  • Jalapeno
  • Onion
  • Green Enchilada Sauce
  • Vegan Shredded Cheese
  • Avocado
  • Dairy Free Milk


Alright this is another easy recipe. Surprised? No cause that’s the point of the blog. LOL

Take the diced potatoes and throw them in an oiled pan toss around a little bit. Then throw the diced onion to follow. Preheat oven to 400ºF. Toss in the cumin and diced jalapeno too. Add in chickpeas.



Continue to cook until potatoes are easy to fork.

Lastly add in cooked quinoa and half the avocado diced. Mix items until fully heated through and mixed well.

Cover the bottom of your baking dish with some enchilada sauce. Take your tortillas and fill with mix. Roll up and place face down in baking dish. Continue will rest of ingredients.

Take the second half of the  avocado and mash in a bowl. Add in 2 tablespoons of dairy free milk.

Pour the rest of your enchilada sauce over the folded tortillas. Evenly spread the avocado mixture over the sauce. Top with vegan cheese. I also dusted a little bit of cayenne over top. Pop in oven for 20 minutes.

Serve hot!

Easy, Tasty, Vegan!



Vegan Enchilladas

Wake things up with these breakfast styled enchiladas!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • 2 Medium Diced Potatoes
  • 1/2 Diced Onion
  • 1 Diced Jalapeno
  • 1 Cup Cooked Quinoa
  • 1 Can Drained/Rinsed Chickpeas
  • 1 TBSP Cumin
  • 1 Can Green Enchilada Sauce
  • 1 Avocado Skinned and Pitted
  • 2 TBSP Dairy Free Milk
  • 1/4 Cup Vegan Shredded Cheese
  • Cayanne
  • Olive Oil
  • 5 Medium Tortillas


  1. Throw the potatoes into a well oiled pan. Toss around a minute. Toss in onions. Cook for another 2-3 minutes. Toss in jalapeno, cumin, and chickpeas. Mix well, heated through. Add in cooked quinoa

  2. Preheat oven to 400ºF. 

    Cover bottom of baking dish with enchilada sauce, should be a couple tablespoons.

  3. Begin to dish out mix into tortillas. Be cautious as you have 5 tortillas to fill. Fold tortillas and lay seem down on baking dish lay next to one another. Drizzle remaining enchilada sauce over tortillas.

  4. Mash avocado in dish. Add in dairy free milk. Mix well. Spread over enchilada sauce. Top with vegan cheese and dust with cayenne pepper.

    Pop in over for 20 minutes.


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