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Home » Vegan Huevos Rancheros Casserole

Vegan Huevos Rancheros Casserole

August 22, 2017 By Diane Smith 18 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Vegan Huevos Rancheros Casserole topped with avocado

Welcome to another Recipe Redux post. This month we have Vegan Huevos Rancheros Casserole for breakfast to reflect the higher protein challenge, Rise and Shine with a Savory Breakfast.

Although the Recipe Redux challenges are no longer active, they were a great motivation to try something new.

Huevos Rancheros Casserole

The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. Here’s my healthy take on eating savory, dinner-inspired dishes for breakfast.

And, this dish is packed with protein from the savory tofu scramble to the fiber-rich black beans, I’ve got you covered.

Huevos-Rancheros-Casserole

These vegan huevos rancheros are easier than they look. Especially if you find pre-made enchilada sauce. I found just what I was looking for at Whole Foods Market, a ranchero sauce WITHOUT any added oil. I’ll post a photo of it below. Or, you can make your own with this easy version made in the blender.

Huevos-Rancheros-Casserole

Check out these other hearty, plant-based casseroles:

  • Sweet Potato Casserole
  • Scalloped Potatoes and Cabbage Casserole
  • Vegan Green Bean Casserole
  • Baked Vegan Macaroni and Cheese
  • Baked Corn Casserole
Huevos-Rancheros-Casserole

Then, all you have to do is scramble the tofu which is quite easy. Water saute the onions, add the crumbled tofu with a little turmeric for color, and “scramble” until most of the moisture is gone. No need to press the tofu!

Rancheros-Sauce

Assembly is easy. I like to rip up the tortillas so there isn’t as much overlap in the middle with this size of a dish. I  found 6 portions were plenty in an 8 x 8″ baking dish.

Top with black olives, green onions, and sliced avocado. If you like some heat, sliced jalapenos are a great addition, as well.

This dish is also great for dinner.

I’d love to hear your feedback in the comments below for this Vegan Huevos Rancheros Casserole! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

 

Huevos-Rancheros-Casserole
Print Recipe
4.19 from 33 votes

Vegan Huevos Rancheros Casserole

Here's my healthy take on eating savory, dinner-inspired dishes for breakfast loaded with protein, Vegan Huevos Rancheros Casserole.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 people

Equipment

  • Colander
  • Cutting board
  • Knife
  • Glass Mixing Bowls with Lids
  • Non-stick pan
  • High-Speed Blender
  • Ceramic Bakeware

Ingredients

  • 1 package corn tortillas (8 count)
  • 2 15 oz. cans black beans (no salt ) drained, rinsed and mashed slightly with a fork (Eden Brand) (or 3 cups homemade )
  • 1 Jalapeño seeded and sliced thinly (optional)
  • 2 large avocados halved and cut into slices
  • 1/2 6 oz can low salt black olives drained and sliced

Easy Ranchero Sauce

  • ½ large yellow onion diced
  • 1 clove garlic diced
  • 1 Jalapeño seeded and diced (optional)
  • 1 tsp Ancho chili powder
  • 1 14.5 oz can organic tomatoes (no salt added, Muir Glen Brand)
  • 1 14.5 oz can fire roasted tomatoes (no salt added, Muir Glen Brand)
  • 2 cups low-sodium vegetable broth (Trader Joe's Brand) (or 2 cups homemade)
  • 1/4 cup cilantro chopped

Tofu Scramble

  • 1 12-14 oz block firm organic tofu drained
  • 1/3 cup onion diced
  • 1/3 tsp ground tumeric
  • sea salt and pepper to taste
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Instructions

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.

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.
  • Once the sauce has thickened slightly, remove from the heat and let it cool a bit. Be careful when blending a hot sauce because it can splatter if too hot, but at this point, blend the sauce ingredients until smooth. A food processor should work, as well.

Assembly

  • 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 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, put back into the oven for about 5 minutes.
  • Serve topped with sliced olives, green onions. optional jalapenos, and sliced avocado.

Notes

Store-bought Ranchero Sauce: you can use 1-2 jars of store-bought ranchero sauce such as the 365 brand from Whole Foods if you prefer. Start with one jar and use a second, or part of it, if needed. It does not have any added oils.

Nutrition

Nutrition Facts
Vegan Huevos Rancheros Casserole
Amount per Serving
Calories
455
% Daily Value*
Fat
 
18.4
g
28
%
Saturated Fat
 
3.3
g
21
%
Sodium
 
150.5
mg
7
%
Carbohydrates
 
54.5
g
18
%
Fiber
 
16.9
g
70
%
Sugar
 
8.5
g
9
%
Protein
 
19.5
g
39
%
Vitamin A
 
950
IU
19
%
Vitamin C
 
25.6
mg
31
%
Calcium
 
190
mg
19
%
Iron
 
5.2
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Pam

    August 25, 2017 at 4:00 pm

    Looks yummy. What was the brand of rancheros sauce you purchased at WFs?

    Reply
    • Diane Smith

      August 25, 2017 at 6:28 pm

      I used the Whole Foods brand, 365, organic red enchilada sauce.

      Reply
      • Alison

        September 4, 2017 at 5:20 pm

        What temp do you bake this at?

        Reply
        • Diane Smith

          September 4, 2017 at 5:30 pm

          Oops, I can’t believe I left that off ???? Bake at 350°F

          Reply
          • Alison

            September 4, 2017 at 5:40 pm

            Thank you for responding so quickly… we are literally making it right now and ready to put in the oven!

  2. Karman | The Nutrition Adventure

    August 27, 2017 at 3:19 pm

    Oooh this would be fantastic for any meal!

    Reply
  3. Tracy

    September 13, 2017 at 10:48 am

    What equals a serving size?

    Reply
    • Diane Smith

      September 13, 2017 at 11:06 am

      It’s 1/6 of your pan and it might vary from mine, but in this case (8×8″pan) it’s about 1 1/3 cup per serving. 🙂

      Reply
  4. Kiele Robirts

    January 29, 2018 at 4:42 am

    You forgot to put the olives in the instructions, but since it’s optional you can kind of see from the picture. I can’t wait to try this, all I need is cilantro now!

    Reply
    • Diane Smith

      January 29, 2018 at 11:53 am

      Hi Kiele, It’s easy to miss but the instructions for the olives and jalapenos are in #6 of the assembly.

      Reply
  5. Christina

    November 4, 2018 at 1:29 pm

    Hello you mentioned putting the homemade sauce in a blender in you comments but you do not mention it in the actual recipe. Can you please tell me when to blend it? After the 30 minutes? Thank you! Making it now and can’t wait to taste it.

    Reply
    • Diane Smith

      November 4, 2018 at 1:38 pm

      Hey Christina, Thanks for bringing that to my attention! Be careful when blending a hot sauce because it can splatter out of the blender, but after letting the sauce cool some, put it into the blender and blend until smooth. I’ll add that to the directions since I have forgotten it.

      Reply
  6. Erin

    May 1, 2019 at 6:32 pm

    What size (grams, etc) is 1 block of tofu?

    Reply
    • Diane Smith

      May 1, 2019 at 7:54 pm

      Hey Erin, Tofu seems to vary from 12 ounces (340g) to 14 ounces (397g) depending on the brand. For this recipe, either of those would work.

      Reply
  7. Ryan

    December 27, 2020 at 4:10 pm

    I used this recipe but instead of tofu used tempeh and it was so good. Thanks for the idea!!!

    Reply
    • Diane Smith

      December 28, 2020 at 3:05 pm

      That’s great, Ryhan. So glad you enjoyed the recipe!

      Reply
  8. Glenda

    November 7, 2021 at 7:59 am

    In the 6 serving size, Would you use one or two jars of the 365 enchilada sauce? Since there are two 14 oz tomatoes, I’m assuming 2 jars. Hope that works! I’m making it now.

    Reply
    • Diane Smith

      November 9, 2021 at 11:09 am

      Hey Glenda, I think it was 2 jars. You usually can’t have too much sauce. 🙂

      Reply

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