This healthy Mexican Vegan Frittata is an easy breakfast or brunch. It can be made ahead of time.
Next to Tofu Scramble, Tofu Frittata is my go-to breakfast when I want a hot meal. This Mexican Vegan Frittata came about because I was craving a frittata and I was craving Mexican food.
Adding Mexican flavors to a vegan frittata is one of my favorite ways to eat it. Black beans, onion, red pepper, and spices add all the flavors you need to make this a vegan Mexican flavored frittata.
This is the perfect meal for a brunch. You can make it ahead of time and throw it in the oven to warm it up.
Add some grated vegan cheddar on top for richness. Serve it with sliced avocado or guacamole, vegan sour cream, or salsa.
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❤️ Why You'll Love It
- It is healthy and hearty.
- It is packed with Mexican flavors.
- It is simple and easy to make.
🧾 Ingredients
- Red onion: You could also use a yellow onion, white onion, or sweet onion.
- Olive oil: To cook the veggies.
- Garlic: Adds a pungent flavor.
- Red pepper: I used a red bell pepper, but you could also use a yellow or green bell pepper or another vegetable.
- Black beans: You could also use pinto beans or another bean.
- Chili powder, Mexican oregano, cayenne pepper, and cumin: Add Mexican-flavored spices. You could also use taco seasoning.
- Salt and pepper: Enhances flavors and adds flavor.
- Tofu: I used extra firm tofu packed in water found in the refrigerated section of the grocery store. You could also use firm tofu.
- Vegan cheddar: I like Follow Your Heart and Daiya brands of vegan cheddar.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Cook onions until translucent.
Step 2: Add garlic. Cook 30 seconds longer.
Step 3: Add red pepper and black beans.
Step 4: Add spices.
Step 5: In a food processor, combine tofu, vegan cheddar, and salt and pepper.
Step 6: Fold in black bean mixture.
Step 7: Spread into an oiled baking pan and bake until browned on top.
👩🏻🍳 Recipe FAQs
This vegan frittata will last 5 days in an airtight container in the fridge.
You can eat this vegan hot or cold, but I prefer it hot.
Other Vegan Mexican Recipes
If you tried this Mexican Vegan Frittata Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Mexican Vegan Frittata
Equipment
Ingredients
Black Bean Mixture
- ½ cup chopped red onion
- 1 tablespoon olive oil + more to oil pan
- 1 clove garlic, minced
- 1 red pepper, chopped (1 cup)
- 15 ounces black beans
- ½ teaspoon chili powder
- ½ teaspoon Mexican oregano
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper
- Salt and pepper
Tofu Mixture
- 14 ounces extra firm tofu
- ½ cup chopped vegan cheddar
- Salt and pepper
Instructions
- Preheat oven to 350°.
Black Bean Mixture
- Add olive oil to a hot pan. Add chopped onion and cook on medium heat until translucent.
- Add garlic and cook 30 seconds longer. Add chopped red pepper and black beans. Cook a few minutes, or until red pepper is crisp tender.
- Add spices and cook a minute longer.
Tofu Mixture
- Mix tofu and vegan cheddar in a food processor and mix until well combined. Add salt and pepper to taste. Fold in black bean mixture, so that it is evenly distributed.
- Coat a 9" round baking pan with olive oil. Spread frittata mixture in pan and bake at 350° for 25-35 minutes, or until browned on top.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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