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These vegan breakfast enchiladas are filled with a savory hash of chickpeas, avocados, and crispy potatoes, smothered in spicy chipotle sauce, and served up with luscious avocado crema.
Brunch is my family’s thing over the Christmas holiday. We all have different people to visit, and different things to do, but Christmas morning brunch with Mom and Dad is a mainstay. I’m always on the lookout for dishes to contribute that will please everyone, because we all have such different tastes and dietary requirements these days. Meat and dairy are out for me and my husband, and now for my brother and sister-in-law too. Mom’s up for just about anything. Dad’s pretty traditional, and will likely have no interest in anything that screams vegan.
One thing we can all get behind is spicy food, so this year I decided it might be nice to whip up some enchiladas for our celebration. Last year I actually gave everyone enchiladas as gifts, and they loved them. Enchiladas for brunch? Why not!
Breakfast enchiladas are in fact a thing, but most versions are filled with eggs and cheese. Normally I’d consider swapping out tofu for the eggs, but this time my goal is to please everyone, so eggs won’t cut it. A spiced-up hash of potatoes, chickpeas, peppers, and onions, with some diced up Avocados From Mexico thrown in. The crispy potatoes make these enchiladas feel breakfasty, while the peppers and onions add some flavor and texture, and the avocados add some creamy softness that might otherwise be missing without the cheese.
I topped everything off with some chipotle sauce and baked these babies up to perfection. Before serving, I drenched my enchiladas in some dairy-free crema, made with Avocados From Mexico. Everybody loves my avocado crema. Avocados can be swapped for dairy in sauces like this, because they are just as creamy with the same great taste. but nobody ever complains about (or even notices) the lack of dairy. Win! Avocados From Mexico are always in season too, so I can throw them into family dishes year-round.
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Chickpea Avocado Breakfast Enchiladas
For the Filling
- 2 tablespoons olive oil
- 1 medium (12 ounce) russet potato, scrubbed and diced
- 1 medium onion, diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander seed
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 14-ounce can chickpeas, drained and rinsed
- 3 garlic cloves, minced
- 1 ripe Avocado From Mexico pitted and diced
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
- Salt and pepper to taste
For the Sauce
- 1 14-ounce can tomato puree
- 3 tablespoons adobo sauce, from a can of chipotle peppers
- Salt and pepper to taste
For Assembling the Enchiladas
- 12 to 14 corn tortillas
For the Avocado Crema
- 1 ripe Avocado From Mexico
- ½ cup unsweetened soy or almond milk
- 2 tablespoons lime juice
- Salt to taste
Make the filling by coating the bottom of a large skillet with oil and placing it over medium heat. Add potato, onion, cumin and coriander. Cook for about 15 minutes, until potatoes begin to soften and brown, flipping occasionally. Add bell pepper, jalapeño, and chickpeas. Cook until bell peppers are lightly browned and potatoes are fully softened. Add garlic and cook about 1 minute more, until very fragrant. Remove from heat and add avocado, cilantro, and lime juice. Flip gently a few times to incorporate the ingredients. Season with salt and pepper to taste.
Make the sauce by stirring tomato puree and adobo sauce together in a small bowl.
Preheat oven to 350°. Ladle about a third of the sauce into the bottom of a 9 x 13 inch baking dish (or a couple of smaller baking dishes). Lightly coat the bottom of a large skillet with oil and place it over medium heat. Place a tortilla into the skillet to warm it up, allowing it to sit in skillet for 30 seconds to 1 minute. Remove the tortilla from the skillet and place it onto a work surface. Spoon 3 to 4 tablespoons of potato mixture into the tortilla and roll. Place rolled tortilla, seam side down, into baking dish and spoon sauce over top, spreading around to coat the entire outside of the tortilla. Repeat until all tortillas are used.
Place the baking dish into the oven and bake until the sauce is bubbly, about 25 minutes.
While the enchiladas bake, place all ingredients for the avocado crema into a blender and blend until smooth and creamy. Add a splash more milk if needed.
When the enchiladas are done baking, divide them onto plates and top with avocado crema, along with a sprinkling of fresh cilantro, if desired. Serve.