Stacked Fajita Vegetable Enchilada Casserole

May 20, 2023May 20, 20230 3
Stacked Fajita Vegetable Enchilada Casserole - a delicious vegan meal for the whole family
in Vegan

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1/2 zucchini , cut into 1/4-inch slices
1 cup red bell pepper slices
1 onion , cut into 1/4-inch slices and separated into rings
1 cup water
1 teaspoon vegetable oil
1 packet dry fajita seasoning
1/2 cup all-purpose flour
1/2 cup nutritional yeast
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/2 teaspoon dry mustard powder
2 cups water
1/4 cup margarine
2 cans red enchilada sauce
5 whole-wheat tortillas , torn into 1-inch pieces
1 1/2 cups cooked brown rice
3 cans black beans , rinsed and drained
1 tablespoon sliced black olives ( optional )
1/4 avocado - peeled , pitted and diced ( optional )
2 tablespoons chopped tomato ( optional )
1 jalapeno pepper , seeded and thinly sliced ( optional )
2 tablespoons chopped onion ( optional )
2 tablespoons prepared salsa ( optional )
2 tablespoons sour cream ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
421
Sugar
10g
Fat
15g
Stacked Fajita Vegetable Enchilada Casserole is a delicious and healthy vegan dish that is perfect for any meal of the day. This recipe features layers of sautéed zucchini, peppers and onions, whole-wheat tortillas, cooked brown rice and black beans, all smothered in enchilada sauce and a creamy vegan cheese sauce. This casserole is perfect for a family meal or for entertaining guests, as it is easy to make and looks impressive on the table. It can be customized to your liking by adding or subtracting ingredients to suit your taste.

Instructions

1.Preheat the oven to 375 degrees Fahrenheit.
2.In a large skillet, sauté the zucchini, bell pepper and onion for 5-7 minutes, or until the vegetables are just beginning to soften.
3.Add 1 cup of water, 1 teaspoon of vegetable oil and the packet of fajita seasoning to the skillet. Stir to combine and cook for an additional 5 minutes.
4.In a separate bowl, whisk together the all-purpose flour, nutritional yeast, salt, garlic powder and mustard powder.
5.In a saucepan, bring 2 cups of water and margarine to a boil. Reduce the heat to low and slowly whisk in the flour mixture, stirring constantly to avoid lumps. Cook for 5 minutes, or until the sauce thickens.
6.Pour one can of enchilada sauce on the bottom of a 9x13 baking dish. Add a layer of torn tortilla pieces, followed by a layer of the sautéed vegetables, some of the brown rice, and some of the black beans.
7.Repeat step 6 for two more layers until all of the ingredients are used.
8.Top the final layer with the remaining can of enchilada sauce and the prepared sauce from the saucepan.
9.Bake the casserole for 20-25 minutes, or until the sauce is bubbling and the top is golden brown.
10.Garnish with sliced black olives, diced avocado, chopped tomato, jalapeno pepper, onion, salsa and sour cream, if desired. Serve hot.

PROS

This casserole is a hearty, flavorful and healthy vegan meal that is perfect for the whole family.
Packed with vegetables and protein, it is also gluten-free and low in fat.

CONS

This casserole takes some time to prepare and cook, but the end result is well worth the effort.
The spiciness of the jalapeno pepper may be too much for some people, so adjust according to your taste.

HEALTH & BENEFITS

This casserole is a great source of fiber, protein, vitamins and minerals. The vegetables and brown rice are low in fat and calories but high in nutrients, while the black beans provide a good source of protein. The jalapeno pepper may help to boost metabolism and reduce inflammation.

Print

Leave a Reply

Your email address will not be published.