Enchilada Breakfast Casserole
 
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Cook time
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A protein rich, Enchilada inspired breakfast casserole, that is filling and also great for dinner! Enchilada Casserole ingredients
Author:
Recipe type: Breakfast/Dinner
Cuisine: Mexican
Serves: 8
Ingredients
  • 1 Batch of Vegan Breakfast Eggs (You can print this from the post!) Cook it a little less than the recipe calls for, it will continue to brown as the bottom layer of this casserole.
  • 10-12 Corn Tortillas, cut into wedges
  • 1 10 oz. block of Vegan Cheddar Cheese, shredded (Such as Follow Your Heart Vegan Gourmet)
  • 1 15oz. can of pinto beans
  • 1 15oz. can organic corn
  • 3 medium zucchini, sliced into ½" rounds
  • 24 oz. Red Enchilada sauce (such as Frontera Red Chile Enchilada sauce)
  • Shredded Romaine Lettuce, Vegan Sour Cream, and hot sauce (optional) for serving.
Instructions
  1. In a large skillet, (if you're going to use the skillet for the casserole as well - pick a deep one, 12", with a lid), prepare one batch of my Vegan Breakfast Eggs.
  2. If you are preparing this in the oven, preheat oven to 450*. Transfer scrambled breakfast eggs to a greased 13x9x2 glass baking dish, and proceed as directed below.
  3. When the breakfast scramble is done, remove from heat. Press firmly into an even layer in bottom of skillet. Spread about ⅓ of the enchilada sauce over the tofu in an even layer, and evenly sprinkle about half of the cheese over it. Next, put down a layer of corn tortillas wedges, and cover those with more sauce. The next three layers will be beans, corn, and zucchini rounds, in that order.
  4. Cover the zucchini rounds with the rest of the corn tortillas wedges, and cover them with the rest of the sauce. Top with remaining cheese. Cover with lid and return to a medium heat. (If baking in oven, cover with foil and bake in oven abut 45 minutes - casserole is done when cheese on top is just melted and a knife stuck in center reveals that the zucchini is tender)
  5. Cook covered. When cheese is melted, stick a knife into the center and make sure the zucchini is tender. This should take about 25 minutes. If the sauce is bubbling a lot, or is in danger of bubbling out of the pan, reduce the heat.
  6. When casserole is done, allow it to cool for about 10 minutes before serving. (If you wait, it will be less soupy and more set up). Top with fresh romaine lettuce, and vegan sour cream. In addition, green onions, salsa, hot sauce or guacamole also pair well.
  7. * See video in post for a visual on how to put this together :)
Recipe by High Vibe Lifestyle at https://highvibelifestyle.com/enchilada-breakfast-casserole/