Mexican Vegetarian Tortilla Casserole

This Mexican Vegetarian Tortilla Casserole recipe is a one-dish meal using many readily available ingredients. A bold chili and bean sauce infuses the mild-tasting tofu and absorbs the crumbled tortillas into a tasty casserole. The melted cheese provides an appealing topping to this healthy, family-friendly, and affordable meal.

March 6, 2022

Mexican Tortilla Casserole Vegetarian on a plate

Easy One-Pot Meal that Freezes Well

This vegetarian recipe, Tortilla Casserole, comes from Good Food Cookbook by Jane Brody, author and retired New York Times Personal Health columnist. The rich chili sauce infuses the mild-flavored tofu exquisitely. Like most chili-flavored recipes, it tastes terrific warmed up the next day as flavors meld, making it a great leftover or freezer meal.

Mexican Vegetarian Tortilla Casserole

Favorite Recipe

The first time I served this tortilla casserole recipe to my children, my middle daughter kept asking me, “mmm, what is that cheese, mommy?” It took me years to tell her that it was tofu. This recipe makes a large casserole dish that serves eight. I often split the recipe into two pie pans and freeze one. The only adaptation I have made is using convenient store-bought tortilla chips. Jane Brody instructs how to use fresh corn tortilla that has not been fried or salted for better nutrition. 

Favorite Cookbook

This cookbook has a special place in my heart since it was the first one I ever purchased.  I read an earlier book by the author, Jane Brody’s Nutrition Book, and found myself so enamored with the nutrition information that I called in sick at work to finish the book! I was hooked on nutrition and wellness from that point on. The book was a game-changer for me. She published the Good Food Cookbook shortly after I read the nutrition book. I met her at the book signing. This cookbook may get more use than any other recipe book I own. The broken spine and dirty pages prove it’s a favorite tool in my recipe arsenal.

What to Serve with Mexican Vegetarian Tortilla Casserole?

This is a wonderful One-Pot Meal that does not require a side dish but can be served with any remaining tortilla chips and guacamole. 

Recipe Tips

Layer Tortilla Casserole ingredients
1

Make one casserole to serve eight.

Tortilla Casserole Freezer Meal
2

Or split into two pie pans and bake.

Tortilla Casserole covered with aluminum foil and ready for the freezer
3

Freeze one after cooking and cooling.

Print
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Tortilla Casserole with guacamole

Mexican Vegetarian Tortilla Casserole


  • Author: Karen
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Diet: Vegetarian

Description

This Mexican Vegetarian Tortilla Casserole recipe is a one-dish meal using many readily available ingredients. A bold chili and bean sauce infuses the mild-tasting tofu and absorbs the crumbled tortillas into a tasty casserole. The melted cheese provides an appealing topping to this healthy, family-friendly, and affordable meal.

 


Ingredients

Units Scale
  • 1 Tablespoon olive oil
  • 2 medium-large onions, chopped about 11/3 cup
  • 4 large garlic cloves, minced
  • 1 28oz. can diced tomatoes
  • 2 Tablespoons chili powder
  • 11/2 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 4 cups cooked small red beans or black beans, rinsed, drained, and partially mashed
  • 1 4oz. can green chilies, chopped
  • 1 lb. firm tofu, crumbled or cut into bite-size cubes
  • 12 corn tortillas toasted on an oven rack for 10 minutes at 350º or crumble 1/2 bag tortilla chips; Serve remaining chips with dinner
  • 8oz mild Cheddar cheese or Monterey Jack cheese, shredded (2 cups shredded), or use vegan cheese
  • salsa for a side condiment to serve with remaining tortilla chips

 


Instructions

Preheat oven to 375º.

Prepare Casserole – In a Dutch oven or medium saucepan, heat the oil, and cook the onions and garlic for about 3 minutes, stirring often. Add the chili powder, oregano, cumin, cayenne pepper, and toast spices for 1 minute to release the essential oils and allow the flavors to bloom. Add the tomatoes. Bring the mixture to a boil, reduce the heat and simmer for 15 minutes, stirring often. Add beans, chilies, and tofu, mix well, and heat for about 2 minutes.

Bake One Casserole to serve 8 – Spread 1/3 of the bean-tomato sauce at the bottom of a 9X13 oven-safe dish. Spread 1/2 of the broken tortilla chips to cover the sauce in the pan. Continue with 1/3 of the sauce, followed by the remaining chips. Top with the remaining sauce. Sprinkle cheese over the casserole for the final layer. Cover the pan with foil and bake in a 375º for 20 minutes.

Bake One and Freeze One – follow the above steps but split ingredients between two pie pans. Place foil on both pans and bake for 20 minutes. Freeze one after it has come to room temperature. Bake at 375º for 30 – 40 minutes to cook a frozen casserole.

Notes

Serve with guacamole and remaining tortilla chips and salsa

  • Prep Time: 25
  • Cook Time: 20
  • Category: Meatless
  • Method: Stovetop, Oven
  • Cuisine: Southwest

Keywords: affordable meal, tofu

Let me know your thoughts on this post!

2 Responses

  1. This was really yummy, Karen. I tried to be really good and keep this vegetarian, but the second night we added leftover roast turkey. Both were so so good.
    Which brings me to why I love this website so much. It’s the “riffability” of all of the recipes. When you truly want to help people cook and keep their “sanity” (see what I did there?), giving them the flexibility to cook with what they have or can shop for and still stay within the confines of the rules that will make them successful, is gold.
    And the scaling tool on the recipes is perfection. As are the shopping tools.

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