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Tex-Mex Casserole

Course Main Courses
Cuisine Mexican


  • 8-10 oz of diced mushrooms I used baby portabella
  • 1 can 15 oz of organic black beans (cooked)
  • ½ medium size onion diced
  • ½ medium size bell pepper
  • 2 tablespoons of diced garlic
  • 1 small to medium zucchini
  • 1 small to medium yellow squash
  • 6 large corn tortillas cut each in quarters to layout easier
  • 1 large jalapeño
  • ½ cup Spanish rice cooked
  • 8 oz vegan cheese shreds
  • 10 oz of green enchilada sauce
  • Pink Himalayan salt
  • Red chili flakes
  • Smoked paprika
  • Avocado oil


  • Preheat oven on 400 degrees.
  • Heat cast-iron skillet (or regular skillet) on medium-high and pour in a couple of tablespoons of avocado oil. Add small amount of diced onions and garlic. Cook until translucent or brown in color and add diced mushrooms. Downgrade heat to medium and cook for 3-5 minutes and remove from heat.
  • You like layers? I do! Now it’s time to layer up! In an oven baking pan (9”x13” or similar size) pour enough enchilada sauce to cover the bottom. Not too deep…just completely covered.
  • Next, place enough corn tortilla slices to cover bottom of pan…then layer with zucchini slices. On top of the slices will be Spanish rice, and then layer with black beans. Season with salt, chili flakes and paprika to your liking before next layer.
  • Let’s stack some more. Layer with the following in this order: tortilla slices, then squash and now the mushrooms. Make sure to spread evenly.
  • Almost ready for the oven. Add the bell peppers, jalapenos, onions, more seasonings and then the cover the top with vegan cheese shreds and leftover enchilada sauce if you like it super saucy!!! Cover and cook in the oven for 20-25 minutes.
  • Allow to cool and ENJOY!
Keyword vegan
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