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Vegan Chile Rellenos Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Chuck Underwood
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x
  • Category: Main
  • Method: Oven
  • Cuisine: Mexican
  • Diet: Vegan


One of my fans asked for Chile Rellenos recently, so I made this Vegan Chile Rellenos Casserole. I wasn't sure how it was going to turn out - but this may be a new favorite!


Units Scale
  • 15 oz can black beans
  • 10 oz can Rotel tomatoes with green chile
  • 12 oz diced green chile (three 4 oz cans)
  • 2 corn tortillas
  • 14 oz block extra firm tofu
  • 1/4 cup unsweetened almond milk
  • 1/3 cup all-purpose flour
  • 2 Tbls cornmeal
  • 1 tsp baking powder
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3/4 tsp cumin
  • 1/2 tsp salt (sub with Indian Black Salt for egg-like flavor)
  • vegan cheese shreds or favorite cheese sauce (optional)
  • salsa verde (optional)


  1. Preheat oven to 375° F
  2. Prepare cheese sauce is using
  3. Drain beans, tomatoes, and chiles and mix well
  4. Cur tortillas into strips and set aside
  5. Blend tofu and milk until smooth and creamy
  6. In a bowl, mix the flour, cornmeal, baking powder, and spices
  7. Add tofu mixture and mix until a smooth batter is formed
  8. Fold in the tortillas and the bean mixture
  9. Pour into a well-seasoned 10" cast iron skillet and bake 35 min or until firm
  10. Alternatively, you could use a similar-sized square casserole dish lined with parchment paper
  11. Remove from oven and let rest for at least 10 min
  12. Top with cheese and salsa and serve