Vegetarian Enchilada Casserole

This recipe started out as just plain old enchilada’s but the Trader Joe’s corn tortillas weren’t bendy enough, so I improvised! (I made this last night and took the photos the next day,  we really enjoyed it!!)

Just a heads up Whole Foods 365 brand has beans and veggies in containers without Bisphenol-A

You will need:  

Tequilla….a shot glass and a beer. Go ahead and have a shot!

Two Packages of corn tortillas. / if you don’t mind wheat, or are allergic to corn you can use flour tortillas. (The flour Tortilla doesn’t hold up as well.)Your choice/ Quinoa tortillas also goody!  The corn is my favorite it gives it a really warm flavor.

1 Bottle of Trader Joe’s Organic Enchilada Sauce.      Its good to buy two in case you are a little short or want to make the recipe again!!

Fresh Tomatillo salsa Traders has a great one in the refrigerator section IMG_3513

One package of firm organic sprouted tofu, drained,  or whatever you have in the fridge!IMG_3511

3 cups Organic shredded Mexican Cheese. You can buy it at traders or shred it yourself.  Trader Joe’s now sells organic cheese!  The Organic Jalepeno jack is amazing in this recipe as well.  If you have a corn allergy be careful as many times the pre-shredded cheese has a corn product that keeps it from clumping.

1 or 2 cups Queso Fresco/ (I substituted with Mozzarella as that was in the fridge!)

1 can organic corn or two fresh corn cobs cooked and corn removed

1 can organic black olives

1 can organic black beans

About 2 cups organic chopped chives

1/2 cup organic cilantro

Salt and Pepper to taste

2 cups organic Sour CreamIMG_3515

Before you begin have a shot and a beer!

Preheat oven to 350′

Coat a 9×13 Pyrex baking dish with organic coconut spray

Mix:  Tofu, 1 cup of onions, corn, beans,  1/2 olives, 1 cup of sour cream,  salt and pepper to taste.

Pour enchilada sauce into a pan big enough to dip Torrtea’s in.  Allow sauce to simmer.

Dip tortillas in enchilada sauce and place a layer on the bottom of the pan

Layer with 1/2 of  Tofu mixture, All of the Queso Fresco, and a light layer of Tomatillo sauce

Next,  add another layer of Tortillas dipped in enchilada sauce

Add the rest of the Tofu mixture, layer with 1/2 of the Mexican shredded cheese and another light layer  of Tomatillo sauce.

One last layer of the Tortilla’s dipped in the Enchilada sauce

Cover with the rest of the Mexican cheese, and a little more of the Tomatillo

Bake for 45 minutes, please check your oven at 25 or 30 minutes if it is brown and beginning to boil the casserole is done!

Add the rest of the olives, chives and cilantro to the top of the casserole, serve with sour cream and left over salsa and enchilada sauce..


I served dish this with a fresh from the garden spinach, cilantro, and chive salad with grapefruit and avocado, and a white wine vinaigrette. IMG_3516

Have another shot of Tequilla!







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