Confession – I don’t only read vegan blogs. I’m often inspired looking at blogs that feature food I wouldn’t eat. One of my favorite non-vegan blogs is Pinch of Yum. It is beautifully written and photographed by Lindsay Ostrom. Her food looks delicious and the recipes include plenty of spices to get my creative juices flowing. She recently published a recipe for a vegetarian tortilla casserole. She actually uses tofu in her filling, so you can see why I like her! I set out to make a vegan tortilla casserole after seeing her post. Mine is made with black beans, green chiles, homemade enchilada sauce and vegan cheese.
The homemade enchilada sauce recipe is simple and can be made in just a few minutes in the blender. The recipe makes 4 cups and you will only use 2-3 cups in your casserole. I’ll be showing you a recipe for vegan beef and cheese burritos soon where you can use any leftover sauce. This recipe is delicious with homemade enchilada sauce, but I have also made it with canned sauce. I like the Hatch brand and the Frontera brand.
One thing I did not change from Lindsay’s original recipe was to cover it with her Magic Green Sauce. This sauce is everything I love – spicy and tangy with a bit of texture. We have used it in falafel bowls and sandwiches, as well as on tofu. If you like herby sauces with a kick be sure to try this sauce drizzled over the casserole. It is magic!
The casserole is great to make ahead and doubles really well for a large group. The leftovers are also delicious.
What are your favorite food blogs? I’m always looking for new recipes and inspiration.
- 1 TB olive oil
- 1 cup onions, diced
- 1 TB garlic, minced
- 1 teaspoon chilli powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 4 oz can diced green chilies
- 2 15.5 oz cans of black beans, rinsed and drained
- 12 corn tortillas
- 8 oz vegan cheese shreds
- 3 cups enchilada sauce - homemade or store-bought
- Black olives (optional - for topping)
- Preheat oven to 375 F.
- Lightly grease a 9x13 casserole dish. Set aside.
- Heat olive oil in a large saucepan over medium heat. Add onions and saute for 5 minutes. Add garlic and saute for 30 seconds. Add chili powder, cumin, salt and diced green chilis. Stir to combine and then add in black beans. Continue to cook, stirring occasionally, for 5 minutes.
- In greased casserole dish spread ¼ cup of enchilada sauce on the bottom of the dish. Layer pan with 4 tortillas. Take half of the bean mixture and spread over the tortillas. Sprinkle ½ cup of cheese over beans. Pour 1 cup of enchilada sauce over the cheese. Now repeat process - layer 4 tortillas, top with remaining bean mixture, ½ cup cheese and 1 cup of enchilada sauce.
- For final layer top with remaining 4 tortillas. Pour the remaining cup of enchilada sauce over the tortillas. Sprinkle with remaining cheese and top with black olives if desired.
- Cover with foil and bake for 20 minutes. Remove cover and bake additional 10 minutes. Remove from oven and wait 5 minutes before serving.
- 2 cups tomato sauce - make sure no salt is added
- 2 cups water
- 1 TB garlic
- 3 TB chili powder
- ¼ teaspoon cayenne powder (optional - leave out for a milder sauce)
- 1 jalapeno (seeded if you want the sauce less spicy)
- 1 TB cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- 2 TB tamari
- 1 TB agave
- Add everything to your blender. Blend until smooth. Enjoy!