Mexican Breakfast Skillet with Vegan Chorizo

Smoky, hearty plant-based chorizo comes together with veggies and beans in a warm enchilada sauce in this Vegan Mexican Breakfast Skillet. The perfect brunch recipe that's loaded with colorful, comforting toppings!

I have always been a savory breakfast person. My usual go-to breakfast is rice, beans, potatoes, and a tofu scramble, served up with tomatoes, avocado and hot sauce. 🙂 But I wanted to dress this up a bit and create something more indulgent for weekend brunch. I decided to create this Mexican Breakfast Skillet with vegan chorizo, enchilada sauce, and sautéed veggies.

The toppings are so fun in this recipe! Enjoy this plant-based, "meaty" skillet with crunchy tortilla chips, fresh avocado and tomato, a cheesy tofu scramble, and vegan cheese and sour cream. It's pure indulgence, and perfect for lazy weekend mornings.

What is a Breakfast Skillet?

A breakfast skillet is usually made in a cast iron skillet. Typically a breakfast skillet is made with eggs, sausage or ground beef, and baked with cheese. This recipe is a vegan variation made on the stovetop with plant-based chorizo instead of meat, and a tofu scramble instead of eggs.

A traditional Mexican Breakfast Skillet is similar to Huevos Rancheros. It's usually made with Mexican-style ground chorizo, eggs, diced green chilies, and toppings like queso fresco and avocado.

This Vegan Mexican Breakfast Skillet uses jalapeño, enchilada sauce and beans to give it a Mexican flavor!

Why You'll Love This Breakfast Recipe

• Made in just one pan! Everything is made in one skillet, making this an easy recipe to cook and clean up. If you wish to include the tofu scramble, you can make it in the cast iron and set it aside before starting the skillet.
• A quick, 20-minute recipe: You can let this breakfast skillet simmer for as long as you like, but this brunch recipe can be made in just 20 minutes too!
• Comforting & indulgent: Nothing says weekend brunch like this recipe! The vegan chorizo, beans, and veggies all combined in a smoky, savory sauce and topped with delicious toppings makes for a truly satisfying experience. 🙂
• Protein-rich power breakfast: The vegan chorizo alone is packed with loads of protein, but one cup of cooked black beans is 15.24g of protein. Then add the tofu scramble for even more! This is a true power breakfast.

Ingredients

The veggies, garlic, bell pepper, jalapeño, and tomato are sautéed together in olive oil. These veggies add a pungent, spicy, and subtly sweet flavor to the base of this skillet.

The spices: red pepper flakes, paprika, cumin, salt, and black pepper are added to bring in spicy, smoky, and savory flavor.

Vegan chorizo adds a hearty, "meaty" flavor to the skillet. Together with black beans and enchilada sauce, these ingredients make this a satisfying Mexican-inspired breakfast.

How to Make a Mexican Breakfast Skillet

Heat oil over medium low heat in a large cast iron skillet. Once warm, add garlic and cook for 2 minutes.

Add bell pepper, jalapeño, tomato, and spices. Stir everything together and let sauté for 5 minutes.

Add vegan chorizo and cook for 5 minutes.

Add chilies, black beans, and enchilada sauce. Bring to a bubble, turning the heat up slightly. Once bubbling, simmer for at least 5 minutes. (The longer you cook, the more the flavors will blend together, but 5 minutes does the trick if you're short on time!)

Serve with desired toppings!

Serving Suggestions

This skillet would taste great with my Vegan Queso drizzled over top!

• Tofu Scramble: See my recipe below for a cheesy, eggy-like vegan tofu scramble! This makes a nice substitute for eggs in this breakfast skillet recipe.
• Avocado: Freshly sliced avocado adds a cool, creamy topping.
• Tomato: Fresh diced tomato is a nice contrast to the warm, cooked breakfast.
• Vegan cheese: Add the cheese to the skillet while it's cooking to let it melt!
• Vegan sour cream: Like avocado, sour cream adds a coolness that pairs beautifully with the heat of the dish.
• Hot sauce: Need more spicy flavor? Add your favorite hot sauce!
• Lime juice: Freshly squeezed lime juice is a must for any Mexican dish.
• Pico de gallo or salsa: Add even more fresh tomato flavor with your favorite pico or salsa.
• Cilantro: Cilantro is a nice herby addition.
• Scallions: Sliced scallions add a raw onion flavor if that's your thing.
• Tortilla chips: Crunchy tortilla chips taste SO GOOD with this!
• Tortillas: Scoop the skillet into warm tortillas if you prefer. 🙂

How to Make a Vegan Tofu Scramble

Heat a tablespoon of oil over medium heat in a frying pan. Crumble a block of extra firm tofu into the pan once warm. Use a spatula to chop up the tofu. Add ½ t salt and ¼ t pepper, or as much as you'd like.

Add ½ cup plant-based milk, 2 tablespoons nutritional yeast, 1 tablespoon tahini, ½ teaspoon each red pepper flakes, paprika, and garlic powder, and a ¼ teaspoon turmeric to a measuring cup or bowl. Whisk them together and pour over top of the tofu, mixing everything together. Cook until desired consistency and texture, depending on whether you prefer your scramble more wet or dry. I usually cook mine for anywhere between 3-5 minutes.

Mexican Breakfast Skillet Recipe Variations

• Veggies: You can sauté any veggies you'd like here. Onions work great! So would zucchini and yellow squash.
• Jalapeño: You can leave this out if you're sensitive to spice, or you could skip it and simply garnish with pickled jalapeños.
• Tomato: For even more of a saucy, smoky flavor, use a can of fire roasted diced tomatoes instead.
• Spices: You can get creative here! Use taco seasoning, chili powder, cayenne, or anything else that you like.
• Vegan chorizo: Between the beans and the tofu you get plenty of substance and protein. If you wish to leave this out you can. You could also add crumbled tempeh or cooked lentils.
• Beans: Swap black beans with your favorite type of bean! I love pinto beans in this recipe too. 🙂

Chef Tips

• Use a skillet that is at least 8 inches in diameter. Trust me, it makes this recipe so much easier!
• Add a melted cheesy topping: As soon as the chorizo, beans, and enchilada sauce are added, sprinkle cheese over top and cook until the cheese is melted.
• Load up on toppings! The more toppings, the more fun. Just like taco night, set up a toppings bar and load up your plate. 😉

Frequently Asked Questions

Can you add potatoes to this breakfast skillet?

Yes! Roast the potatoes on the side. I like to dice mine and mix with oil, salt, and pepper and bake at 425F. I usually turn on the broiler for a couple minutes at the end to get them nice and crispy. Add them at the end so they maintain their crisp.

Do you need a cast iron skillet for this recipe?

No. While it makes this recipe easy to prepare and even more flavorful, you can use any large, high-brimmed pan.

How can I make this recipe less spicy or spicier?

To make this recipe less spicy, remove the jalapeño and red pepper flakes. You can always add more at the end or a little hot sauce. To make it spicier, add the jalapeño seeds and increase the amount of red pepper flakes. You can also stir in or serve with hot sauce.

Can I make this recipe in advance?

Yes. But to enjoy it fresh and flavorful, I recommend eating it within 1-2 days. It will be thicker and less saucy once it is stored in the fridge, just be aware.

Storage & Reheating

Store this recipe in an air-tight container in the fridge for up to 3 days. If you make the tofu scramble, I recommend storing them separately and heating them back up separately. Reheat on a pan with a little oil.

You can freeze this recipe too! Let cool completely, then add to a freezer-friendly container or ziplock bag. It will keep for 4 months.

I can't wait to hear what you think about this recipe! 🙂

More Mexican Recipes!

• Lentil and Bean Chili
• Vegan Sweet Potato Enchiladas
• Vegan Queso
• Tofu Nachos with Sunflower Seed Queso
• 5-Ingredient Black Bean Dip

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