Description
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!
Ingredients
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)
Instructions
- Preheat oven to 375° F
- Prepare cheese sauce is using
- Drain beans, tomatoes, and chiles and mix well
- Cur tortillas into strips and set aside
- Blend tofu and milk until smooth and creamy
- In a bowl, mix the flour, cornmeal, baking powder, and spices
- Add tofu mixture and mix until a smooth batter is formed
- Fold in the tortillas and the bean mixture
- Pour into a well-seasoned 10" cast iron skillet and bake 35 min or until firm
- Alternatively, you could use a similar-sized square casserole dish lined with parchment paper
- Remove from oven and let rest for at least 10 min
- Top with cheese and salsa and serve
Keywords: vegan Chile rellenos casserole
