Mexican Vegan Frittata
This healthy Mexican Vegan Frittata is an easy breakfast or brunch. It can be made ahead of time.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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