This delicious casserole makes a wonderful meal paired with Guacamole Salsa Dip, Fancy Peeled Salad, and Vegan Mango Sorbet. You can watch me prepare this delectable Enchilada Supper Menu on YouTube.

1

ABOUT THE RECIPE:

Whole-grain tortillas, white beans, and tofu provide a fabulous Tex-Mex flair to this impressive casserole. As stand-alones, the ingredients do not sound exciting, but layered in this dazzling dish, they create a casserole worth singing about.

Makes 8 to 10 servings

2

INGREDIENTS:

1 jar (10 to 14 ounces) prepared salsa (mild, medium, or spicy), plus more as needed
2 teaspoons extra-virgin olive oil (optional)
7 to 10 large, whole-grain tortillas
(use gluten-free if needed)
1 can (about 15 ounces) white beans (any variety), drained and rinsed

1½ teaspoons tamari, divided


¼ teaspoon cayenne pepper, divided

1 block (14 to 16 ounces) firm or extra-firm regular tofu, drained

½ teaspoon chili powder

½ teaspoon dried cilantro

1 can (about 15 ounces) black beans, drained and rinsed

3 cups (well-packed) baby spinach
1 cup shredded vegan cheese (your favorite variety)

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Spread 2 tablespoons salsa and 1 teaspoon olive oil (if using) evenly in the bottom of a 9 x 12 inch (or similarly sized) casserole dish. Arrange one layer of the tortillas over the salsa, cutting and trimming the tortillas as you go, so they fit snugly into the casserole dish in an even layer.

Put the white beans, ½ teaspoon tamari, and
 ⅛ teaspoon cayenne pepper in a medium bowl. Mash with a potato masher or large fork until combined. Spread the white bean mixture in an even layer over the first tortilla layer in the casserole. Top with 2 to 3 tablespoons salsa, spread in a thin, even layer.

4

Arrange another layer of tortillas over the salsa, cutting and trimming the tortillas as needed to create a second even, fitted layer.

Put the tofu, ½ teaspoon tamari, 
⅛ teaspoon cayenne pepper, chili powder, and the cilantro in a medium bowl. Mash with a potato masher or large fork until crumbly in texture. Spread the tofu mixture in an even layer over the second tortilla layer. Top with ½ to ⅔ cup cup salsa and spread evenly over the tofu layer. Arrange third single, even, fitted layer of tortillas over the salsa.

Put the black beans, ½ teaspoon tamari, 1 teaspoon olive oil (if using), and 2 tablespoons salsa in a medium mixing bowl. Mash with a potato masher or large fork until combined. Spread the black bean mixture in an even layer over the third tortilla layer.

5

Add fourth even, fitted layer of tortillas over the black beans. Top the fourth tortilla layer with the baby spinach and press down firmly to compress it. Top the spinach with another ¼ to ⅓ cup salsa, spread (in dollops) over the spinach.

Add the final (fifth) layer of tortillas over the salsa, cutting and trimming the tortillas to size as with previous layers. Top with another ¼ cup salsa and spread it evenly over the top of the casserole. Tent the casserole with foil. Bake for 50 minutes.

Remove the casserole from the oven and remove the foil. Sprinkle the top of the casserole evenly with the vegan cheese. Decrease the heat to 350 degrees F. Bake, uncovered, for 15 minutes more, or until the casserole is heated through, bubbling, and the edges are slightly crisp and golden.

6

Transfer the casserole to a wire rack and let cool for 10 to 15 minutes before slicing into rectangles and serving. This casserole makes a very hearty meal, served with a green salad or steamed green vegetable on the side.

Ingredients

Directions

1

ABOUT THE RECIPE:

Whole-grain tortillas, white beans, and tofu provide a fabulous Tex-Mex flair to this impressive casserole. As stand-alones, the ingredients do not sound exciting, but layered in this dazzling dish, they create a casserole worth singing about.

Makes 8 to 10 servings

2

INGREDIENTS:

1 jar (10 to 14 ounces) prepared salsa (mild, medium, or spicy), plus more as needed
2 teaspoons extra-virgin olive oil (optional)
7 to 10 large, whole-grain tortillas
(use gluten-free if needed)
1 can (about 15 ounces) white beans (any variety), drained and rinsed

1½ teaspoons tamari, divided


¼ teaspoon cayenne pepper, divided

1 block (14 to 16 ounces) firm or extra-firm regular tofu, drained

½ teaspoon chili powder

½ teaspoon dried cilantro

1 can (about 15 ounces) black beans, drained and rinsed

3 cups (well-packed) baby spinach
1 cup shredded vegan cheese (your favorite variety)

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Spread 2 tablespoons salsa and 1 teaspoon olive oil (if using) evenly in the bottom of a 9 x 12 inch (or similarly sized) casserole dish. Arrange one layer of the tortillas over the salsa, cutting and trimming the tortillas as you go, so they fit snugly into the casserole dish in an even layer.

Put the white beans, ½ teaspoon tamari, and
 ⅛ teaspoon cayenne pepper in a medium bowl. Mash with a potato masher or large fork until combined. Spread the white bean mixture in an even layer over the first tortilla layer in the casserole. Top with 2 to 3 tablespoons salsa, spread in a thin, even layer.

4

Arrange another layer of tortillas over the salsa, cutting and trimming the tortillas as needed to create a second even, fitted layer.

Put the tofu, ½ teaspoon tamari, 
⅛ teaspoon cayenne pepper, chili powder, and the cilantro in a medium bowl. Mash with a potato masher or large fork until crumbly in texture. Spread the tofu mixture in an even layer over the second tortilla layer. Top with ½ to ⅔ cup cup salsa and spread evenly over the tofu layer. Arrange third single, even, fitted layer of tortillas over the salsa.

Put the black beans, ½ teaspoon tamari, 1 teaspoon olive oil (if using), and 2 tablespoons salsa in a medium mixing bowl. Mash with a potato masher or large fork until combined. Spread the black bean mixture in an even layer over the third tortilla layer.

5

Add fourth even, fitted layer of tortillas over the black beans. Top the fourth tortilla layer with the baby spinach and press down firmly to compress it. Top the spinach with another ¼ to ⅓ cup salsa, spread (in dollops) over the spinach.

Add the final (fifth) layer of tortillas over the salsa, cutting and trimming the tortillas to size as with previous layers. Top with another ¼ cup salsa and spread it evenly over the top of the casserole. Tent the casserole with foil. Bake for 50 minutes.

Remove the casserole from the oven and remove the foil. Sprinkle the top of the casserole evenly with the vegan cheese. Decrease the heat to 350 degrees F. Bake, uncovered, for 15 minutes more, or until the casserole is heated through, bubbling, and the edges are slightly crisp and golden.

6

Transfer the casserole to a wire rack and let cool for 10 to 15 minutes before slicing into rectangles and serving. This casserole makes a very hearty meal, served with a green salad or steamed green vegetable on the side.

Sensational Two-Bean Enchilada Casserole
Serve this hearty vegan casserole to your family and friends for rave reviews! You can watch me prepare this delectable Enchilada Bake on YouTube.
Recipe from Chef Laura Theodore’s cookbook: Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. Learn more about this wonderful book and buy a signed copy HERE.
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