Vegetarian Black Bean Enchilada Casserole
Ingredients
The filling
-
1
tablespoon
olive oil
-
1
cup
diced yellow onion
-
1
medium
red bell pepper, diced
-
14
ounces
extra firm tofu
-
½
teaspoon
salt
-
1
can (15 ounces)
black beans, drained and rinsed
-
2½
cups
red enchilada sauce
-
4
ounces
diced green chiles, drained
-
½
teaspoon
cumin
-
½
teaspoon
garlic powder
-
¼
teaspoon
chili powder
The layers
-
2
cups
shredded Mexican cheese blend
-
10
6 inch
white corn tortillas, sliced in half
For serving
-
to taste
fresh cilantro
-
to taste
lime
-
to taste
avocado
Instructions
- Preheat the oven to 350°F.
- Heat olive oil in a skillet over medium heat and sauté diced onion and bell pepper until softened.
- Crumble tofu into the pan and sprinkle with salt, cooking for about 6-8 minutes.
- Add black beans, 1 cup of enchilada sauce, green chiles, cumin, garlic powder, and chili powder; simmer for 5 minutes.
- Spread ½ cup enchilada sauce in a baking dish and layer three tortillas on top.
- Add half of the black bean filling and ⅔ cup cheese, then repeat the layers.
- Top with additional tortillas, spread 1 cup enchilada sauce, and sprinkle with ⅔ cup cheese.
- Bake uncovered for 20-25 minutes until cheese is bubbling and golden.
- Let rest for 5 minutes before serving with cilantro, avocado, and lime.
Nutrition Facts (estimated)
Servings
6
Calories
360
Total fat
16g
Total carbohydrates
37g
Total protein
19g
Sodium
1669mg
Cholesterol
35mg
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