Vegetarian Enchilada Casserole
Ingredients
- 1 packet taco seasoning
- 1, 15 oz package extra firm tofu pressed with paper towel to remove excess water
- 1, 10 oz can enchilada sauce
- 1 package 6" corn tortillas ~10 tortillas needed
- 1, 10 oz can corn
- 1, 10 oz can black beans
- 1, 10 oz can diced tomatoes with green chilies
- ~3/4 cup shredded cheese
Instructions
- 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.
- In a blender, pulse tofu with the taco seasoning mix.
- In you baking dish pour ~1/4 cup of the enchilada sauce into the bottom, then line the bottom of the dish with tortillas.
- Next, layer the following ingredients in this order (using about 1/3 of them), tofu, corn, black beans, tomatoes, cheese.
- Drizzle enchilada sauce over the layering step above.
- Add another layer of tortillas.
- Repeat layering 2-3x.
- Finish with a layer of corn tortillas, the remaining enchilada sauce, and additional cheese, if desired.
- Cover the vegetarian enchilada casserole with aluminum foil and bake for 20 minutes.
- After 20 minutes remove the aluminum foil and bake for an additional 15 minutes.
- Serve warm!
Notes
May leave out cheese if you want to have a vegan enchilada casserole.
Can sub flour tortillas is you prefer.
Can sub flour tortillas is you prefer.