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Vegetarian Enchilada Casserole
I love this recipe a whole enchi-LOTA! Man, I'm punny. In all seriousness though, this warm & comforting vegetarian enchilada casserole is to die for! I'll be honest with you, I usually hate making casseroles. They seem daunting to me. All of the prep work, layering and then the bake time is always SO long!
⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Colleen Christensen📖 colleenchristensennutrition
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- blender
📝 Preparation Steps
1
Preheat oven to 375 degrees. Lightly spray a baking dish (I used a 7.5x9", but a 9x9 will also work) with non-stick spray, set aside.
2
In a blender, pulse tofu with the taco seasoning mix.
3
In you baking dish pour ~1/4 cup of the enchilada sauce into the bottom, then line the bottom of the dish with tortillas.
4
Next, layer the following ingredients in this order (using about 1/3 of them), tofu, corn, black beans, tomatoes, cheese.
5
Drizzle enchilada sauce over the layering step above.
6
Add another layer of tortillas.
7
Repeat layering 2-3x.
8
Finish with a layer of corn tortillas, the remaining enchilada sauce, and additional cheese, if desired.
9
Cover the vegetarian enchilada casserole with aluminum foil and bake for ⏱️ 20 minutes.
10
After ⏱️ 20 minutes remove the aluminum foil and bake for an additional ⏱️ 15 minutes.
11
Serve warm!
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