Mexican Vegan Frittata
This healthy Mexican Vegan Frittata is an easy breakfast or brunch. It can be made ahead of time.
Black Bean Mixture
- 1/2 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
- 1/2 teaspoon chili powder
- 1/2 teaspoon Mexican oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Salt and pepper
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.
Calories: 194kcal | Carbohydrates: 23g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 140mg | Potassium: 414mg | Fiber: 7g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 26.5mg | Calcium: 52mg | Iron: 2.6mg