Vegan Black Bean Enchilada Casserole


YUM yum yum is all I have to say about this, well not all but you know what I mean. This is such a yummy comforting dish to make when it’s cold outside and the best part (depending your your family size) you can it it twice! I am a big fan of cooking once eating twice, there will be leftovers for sure.

But really though, what’s going on with this weather? The poor east coast is basically frozen and here in sunny San Diego, California it’s raining cats and dogs. I have to laugh a little becasue I am born and raised here, but I did live in Boston for two years and those people go to work in a blizzard, they’d die at how we deal with rain.

Some local businesses closed becasue it was raining hard today… to each their own but the east coast roll on the floor laughing if they heard that.

This sort of weather does give you all the cozy feels though, to bunker down and cook good hearty food and snuggle. Or if you’re me swear you aren’t even going to put makeup on, but then you realize you have to go to Target...and you just never know who you’ll see there (roll eyes emoji here). I’m a simple girl I like mascara but I also like sweatpants and mascara usually wins out of the two!

I am super excited to jump right into this recipe for you but first can we just have a moment of real motherhood together? Ok, good. So, I was eating lunch, actually I was eating the casserole and I see sweet Jack in the cornor red faced and eyes watered up so we all know what he was doing. The thought of changing him really quickly and then eating the rest of my lunch just didn’t sit well so I tried to scarf down my food before changing him. While I am doing that Lola (our Pomeranian) was acting so weird and then all of a sudden she just squats down and takes the biggest SH** on the floor!!!!!!!!! SHE NEVER does that.


So not only do I have two people who have now shit themselves I also have to forfeit lunch. As I run to lock Jack behind the babygate to the kitchen so I can clean up Lola’s mess I accidently step in it! BAREFOOT!

I mean sometimes god has no mercy.

WTF. But that’s a day in the life of a mom.

So now that I’ve wet your appetite let’s get to the recipe ;)



  • ½ yellow onion, cubed
  • 1 red bell pepper, cubed
  • 1 15oz can black beans drained & rinsed
  • 1 15oz can corn drained & rinsed
  • 1 14oz block of firm tofu, crumbled
  • 12 corn tortillas
  • 1 tsp cumin
  • 1 small can diced green chilis
  • 1 bag of vegan cheddar cheese, I used Follow Your Heart brand
  • 1 cup of salsa
  • 1 cup red enchilada sauce



  1. Take your onion and bell pepper and cook in a medium pan with 1 tbsp of olive oil for 5 minutes. Then add your crumbled tofu (I do this with my hands), cumin, black beans, and corn cook for 10 minutes.
  2. I used a casserole dish 13 inches long x 9 inches wide x 3 inches deep. Add 1 cup of salsa to the bottom of this 3 inch deep casserole dish and spread to coat the bottom evenly. Top with 6  tortillas, overlapping to cover the bottom of the casserole dish.
  3. Spread 1/3 of the vegetable mixture over the tortillas. Carefully spread the veggies. Sprinkle with 1/2 cup cheddar cheese. Top with 6 tortillas. Pour ½ cup of enchilada sauce evenly all over, then spread ½ the can of green chilies.
  4. Spread 1/3 of the vegetable mixture over the tortillas. Carefully spread the veggies. Pour 1/2 cup enchilada sauce evenly all over, at the same time spreading canned green chillies evenly all over. Sprinkle with 1/2 cup cheddar cheese. Top with 6 tortillas.
  5. Cover with foil.
  6. Bake at 375 F for 25 minutes covered, then remove foil, and bake for 10 more minutes uncovered.

Hope you enjoy and I also have this recipe but made with butternut squash click HERE.