I typically use Nasoya Extra Firm Tofu. Using a potato masher, the texture resembles ground meat, and holds together really well.
I love freshly made New Mexico red chile sauce (no tomatoes!). When I make red chile enchiladas, I freeze zip bags to pull out for things like breakfast burritos. I also really like the commercial jarred products from The Roadrunner Chile Company. You can substitute your favorite sauce or salsa.
As I mentioned in the post, this recipe is flexible. You can substitute scrambled eggs for the tofu (not vegan of course), bell pepper or roasted green chile strips for the nopales strips, use pintos or kidney beans instead of black beans, etc. Try adding crumbled cotija, queso fresco, or grated sharp cheddar if you're not looking to keep it vegan.
Macronutrients (approximation from MyFitnessPal): 411 calories; 20 g protein; 51 g carbohydrates; 14 g fat.