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Vegan Black Bean & Corn Enchilada Casserole

dinner Oct 24, 2025

Vegan Black Bean & Corn Enchilada Casserole

Makes: 2 casseroles (each serves 4–6)
Total Time: 45 minutes
Oil-Free | High Protein | Family-Friendly

Ingredients

1 red onion, chopped
6 cloves garlic, minced
1 bell pepper, chopped (any color)
2 cups corn (fresh, canned or frozen)
2 (15 oz) cans black beans, drained and rinsed
1 (14 oz) package extra-firm tofu, grated with a cheese grater
1 packet taco seasoning (about 1 ounce or 2–3 tablespoons)
1 cup green salsa
1 (6 oz) can tomato paste
1 cup plain unsweetened vegan yogurt (such as soy or almond-based)
1–2 teaspoons Tajín seasoning (to taste)
16–20 mini flour tortillas
Optional: hot sauce for serving

Instructions

Sauté the aromatics:
In a large skillet or pot, heat a few tablespoons of water over medium heat. Add the chopped onion and garlic, and water-sauté for 3–4 minutes until softened.
Add vegetables:
Stir in the bell pepper and corn. Cook another 5 minutes, adding a splash of water as needed to prevent sticking.
Add beans and tofu:
Stir in the black beans and grated tofu. Sprinkle in the taco seasoning and Tajín. Mix well to coat everything evenly.
Create the sauce:
Add the green salsa, tomato paste, and vegan yogurt. Stir until smooth and fully combined. Taste and adjust seasoning as desired.
Assemble the casseroles:
Preheat oven to 375°F (190°C).
In two 9x9-inch baking dishes, layer a few tortillas on the bottom, spread a layer of the tofu-bean mixture, then repeat layers until dishes are full, finishing with the filling on top.
Bake:
Bake uncovered for 20 minutes, until heated through and lightly golden around the edges.
Serve:
Let cool for a few minutes before slicing. Top with hot sauce, extra salsa, or avocado if desired.

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