Slice of enchilada casserole with black beans being lifted out of a glass casserole dish.
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Vegetarian Black Bean Enchilada Casserole

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Vegetarian
Servings: 6 servings
Calories: 360kcal
Author: Cassidy Reeser, RDN, LDN


  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 1 medium red bell pepper diced
  • 14 ounces extra firm tofu
  • 1 can (15 ounces) black beans drained and rinsed
  • 2 and 1/2 cups red enchilada sauce (20 ounces)
  • 4 ounces diced green chiles drained
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 cups shredded Mexican cheese blend
  • 10 6 inch white corn tortillas sliced in half into half moons
  • fresh cilantro, lime and avocado for serving


  • Preheat the oven to 350 degrees F.
  • Heat olive oil in a large skillet over medium heat. Once hot, add diced yellow onion and bell pepper. Crumble tofu directly into the pan, as you would with a tofu scramble. Saute until onion is softened, about 5 minutes.
  • Add black beans, 1 cup enchilada sauce, green chiles, chili powder, cumin, garlic powder and salt. Simmer over medium-low for 5 minutes, or until enchilada sauce is heated through. Taste for seasonings.
  • To assemble the casserole: Spread 1/2 cup enchilada sauce in a two quart baking dish. Layer three tortillas (6 half moons) so that the sauce is mostly covered. Cover with half of the black bean filling (about 2 and 1/2 cups). Sprinkle evenly with 2/3 cup cheese. Repeat once more: tortillas, filling, cheese. Top with 3-4 tortillas (6-8 pieces). It's okay if gaps aren't completely covered. Spread 1 cup enchilada sauce over tortillas. Sprinkle with 2/3 cup cheese.
  • Place the casserole uncovered on the middle oven rack. Bake at 350 degrees for 20-25 minutes, or until the cheese is bubbling and golden.
  • Remove from the oven and let rest for 5 minutes before serving. Enjoy topped with chopped cilantro, avocado and Greek yogurt or sour cream.


  • Mexican cheese blend: This is a combination of sharp cheddar, Colby and Monterrey jack cheese. 
  • Keeps refrigerated for 4-5 days.
  • To freeze: Slice the enchilada casserole into individual servings once it is completely cooled. I usually do this when it is refrigerator temp for the tidiest slices. Store in freezer-safe containers for up to 3 months. Let thaw completely in the fridge before reheating in the microwave or oven. 


Serving: 1serving | Calories: 360kcal | Carbohydrates: 37g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 1669mg | Potassium: 331mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1821IU | Vitamin C: 32mg | Calcium: 314mg | Iron: 3mg