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Mexican Vegan Frittata

Mexican Vegan Frittata

This healthy Mexican Vegan Frittata is an easy breakfast or brunch. It can be made ahead of time.  
Course Breakfast
Cuisine vegan, gluten free
Keyword vegan crustless quiche, vegan frittata, vegan Mexican frittata
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 194kcal


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


  • 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