Go Back
–+ servings
Vegetarian Black Bean Enchilada Casserole

Hearty Vegetarian Black Bean Enchilada Casserole for Cozy Nights

Discover the delicious Vegetarian Black Bean Enchilada Casserole, a perfect cozy dinner option packed with flavor and nutritious ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Can substitute with any neutral oil.
  • 1 medium Diced Yellow Onion White onion can be used as an alternative.
  • 1 Red Bell Pepper Green bell pepper can be swapped.
  • 14 ounces Extra Firm Tofu Can be replaced with tempeh or omitted.
  • 1 teaspoon Salt Adjust to taste.
  • 15 ounces Black Beans Ensure they are drained and rinsed.
  • 1 cup Red Enchilada Sauce Green enchilada sauce may be used.
  • 4 ounces Diced Green Chiles Optional jalapeños can be used.
  • 1 teaspoon Cumin Other spices like smoked paprika can be experimented with.
  • 1 teaspoon Garlic Powder Fresh garlic can be minced as a substitute.
  • 1 teaspoon Chili Powder Adjust amount to taste.
For the Layers
  • 2 cups Shredded Mexican Cheese Blend Any cheese blend may work; vegan cheese can be used.
  • 9 Corn Tortillas Flour tortillas can be used if preferred.
To Serve
  • 1 cup Fresh Cilantro
  • 2 pieces Lime Cut into wedges.
  • 1 medium Avocado Sliced.

Equipment

  • Oven
  • Skillet
  • 9x13 Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat. Sauté the diced onion and red bell pepper for about 6-8 minutes until softened.
  2. Crumble in the tofu, sprinkle with salt, and mix for 1-2 minutes to combine.
  3. Stir in black beans, red enchilada sauce, green chiles, cumin, garlic powder, and chili powder. Simmer for about 5 minutes until well-blended.
  4. In a baking dish, spread ½ cup of enchilada sauce, layer three corn tortillas, then half of the tofu and bean filling, followed by ⅔ cup of cheese.
  5. Add three more tortillas, the remaining filling, another ⅔ cup of cheese, and finish with the final three tortillas. Pour remaining enchilada sauce and sprinkle cheese on top.
  6. Bake uncovered for 20-25 minutes until cheese is bubbling and golden brown.
  7. Remove from oven and rest for 5 minutes before serving. Garnish with cilantro, lime, and avocado.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 50gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 900mgPotassium: 600mgFiber: 12gSugar: 3gVitamin A: 20IUVitamin C: 35mgCalcium: 25mgIron: 15mg

Notes

Ensure to crumble tofu finely to avoid excess moisture. Use a snug baking dish to prevent gaps in layers. Refrigerate leftovers in airtight containers for 4-5 days or freeze for 3 months.

Tried this recipe?

Let us know how it was!