This recipe is packed full of awesome ingredients, but not as hard to make as you may think! It'll start your day with a boost of protein. Or, you can have it for lunch or dinner - there are no rules with a casserole this awesome!
Huevos Rancheros Casserole [Vegan]
- 1 package Corn tortillas
- 2 15 oz. cans black beans drained, rinsed and mashed slightly with a fork
- 1 Jalapeño seeded and sliced thinly (optional)
- 2 large avocados halved and cut into slices
- 1 2.25 oz can sliced black olives drained
- ½ large yellow onion diced
- 1 clove garlic diced
- 1 Jalapeño seeded and diced (optional)
- 1 tsp Ancho chili powder
- 1 15 oz can organic tomatoes
- 2 cups vegetable broth
- 1 15 oz can fire roasted tomatoes
- 1/4 cup cilantro chopped
- 1 block firm tofu drained
- 1/3 cup onion diced
- 1/3 tsp ground tumeric
- salt and pepper to taste
Heat oven to 350°F.
In a medium sized pan, saute the chopped onions in a little water until translucent and mostly cooked.
Crumble the tofu and add to the pan along with the turmeric for color. Stir to combine and continue to cook until most of the water is evaporated and the ingredients are cooked through.
Easy Ranchero Sauce:
In a large skillet over medium high heat, saute diced onion and pepper in a little water. Let the water evaporate and the veggies brown a little. Season with salt and pepper.
Add the remaining sauce ingredients, lower temperature and continue to simmer uncovered until reduced a thicken slightly, about 30 minutes.
Spoon a small amount of ranchero sauce on the bottom of your baking dish and spread around with the back of a spoon. Top with a layer of tortillas, breaking up to fill the pan and top with a little more sauce.
Place 1/2 of the the black beans on top of the tortillas.
Top with 1/2 of the tofu scramble, ranchero sauce, then another layer of tortillas.
Top tortillas with more ranchero sauce, beans, scramble, sauce and a final layer of tortillas. Top with sauce to cover the tortillas so that don't get overly crisp in the oven.
Cover with foil and bake in the oven for 30 minutes. Uncover and check for liquid int the pan. If there is quite a bit, but back into the oven for about 5 minutes.
Serve topped with sliced olives, green onions. optional jalapenos, and sliced avocado.