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]
For the Casserole:
- 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
Easy Ranchero Sauce:
- 1/2 large yellow onion diced
- 1 clove garlic diced
- 1 Jalapeño seeded and diced (optional)
- 1 teaspoon 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
For the Tofu Scramble:
- 1 block firm tofu drained
- 1/3 cup onion diced
- 1/3 teaspoon ground turmeric
- salt and pepper to taste
For the Tofu Scramble:
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.
For the 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.
For the Assembly:
Spoon a small amount of ranchero sauce on the bottom of your baking dish and spread it 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 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 in 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.