Vegan Stuffed Poblano Tortilla Casserole

From a craving for chili rellenos, and a desire for an easy service for a crowd, came this casserole. 

Course Main Dish
Cuisine Mexican
Author Yochi


  • 3 cups cooked mexican style rice
  • 8 poblano peppers, roasted
  • 1 pkg tofu crumbles
  • 2 tbsp taco seasons
  • 1 onion diced
  • 1 zuccini seeded, diced
  • 4 cups queso blano
  • 8 corn tortillas
  • 1 can refried beans
  • 1 pkg pepperjack cheez
  • 1 pkg cheddar cheez
  • cilantro (optional garnish)


  1. Prepare Mexican rice, set aside.

  2. Prepare queso blanco, set aside.  40 Aprons

  3. Roast poblanos, seed, and set aside. 

  4. Saute onions and zucchini until tender, add taco seasons and stir to coat. Add crumbles to heat. Set aside. 


  1. Heat oven to 375°

  2. Spread a layer of Queso on the bottom of a 9x13 baking dish. 

    Layer 4 Tortillas on top.

    Spread refried beans on top of the tortillas.

    Spoon half of the mexican rice on top of the beans.

    Lie half the poblanos on top of the rice. 

    Spoon half the beef crumbles on top of the peppers.

    Drizzle some queso blanco on top.

    Sprinkle a few handfuls of the cheddar and pepperjack on top of the sauce. 

    Starting with the tortilla, REPEAT ending with the cheese. 

  3. Cover with foil and bake for 30. Remove and cook for an additional 20-30. 

Recipe Notes

Queso Blanco recipe from 40 Aprons

This recipe based loosely from From a Chef's Kitchen