• Sarah Gearino

Vegan Enchilada Scramble

Craving Mexican but don't have much time? This recipe is perfect for you! Super easy, quick, and a great low glycemic plant-based option.


Servings: 2


-2 bell peppers -1 box tofu (or lean meat of choice) -1 cup salsa -1 can black beans -1/2 cup enchilada sauce -2 tbsp butter -Spray of oil for peppers -1 tbsp taco seasoning -1/2 cup vegan cheese -Cayenne to taste


1. Melt 2 tbsp in skillet and then toss in scrambled tofu. Make sure to drain water prior to this. Sauté on high to brown tofu. 2. Spray another pan cooking oil and brown 2 bell peppers. Add in black beans, salsa, enchilada sauce, and seasoning and cook for a few more minutes. 3. Add in browned tofu and cheese and mix well. Enjoy as is, over spaghetti squash, chickpea rice, or in a low carb tortilla.



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