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Stacked Fajita Vegetable Enchilada Casserole
Directions
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Ingredients :
½ 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 (Optional)
1 cup water
1 teaspoon vegetable oil
1 (
27 ounce) packet dry fajita seasoning
½ cup all-purpose flour
½ cup nutritional yeast
1 teaspoon salt
1 ½ teaspoons garlic powder
½ teaspoon dry mustard powder
2 cups water
¼ cup margarine
2 (10 ounce) cans red enchilada sauce
5 (9 inch) whole-wheat tortillas
torn into 1-inch pieces
1 ½ cups cooked brown rice
3 (15 ounce) cans black beans
rinsed and drained
1 tablespoon sliced black olives (Optional)
¼ 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)
Methods :
Preheat oven to 350 degrees F (175 degrees C).
Place zucchini, red bell pepper, and 1 onion sliced into rings into a bowl; stir in 1 cup water, vegetable oil, and dry fajita seasoning. (Mixture can be left to marinate 1 to 2 hours, if desired.) Drain vegetables.
Heat vegetables in a large skillet over medium heat. Cook and stir until soft and slightly browned, about 10 minutes; transfer to a bowl and set aside.
Place flour, nutritional yeast, salt, garlic powder, and dry mustard powder into a saucepan and whisk in 2 cups water until thoroughly combined.
Place saucepan over medium heat and bring the mixture to a boil; reduce heat to low and simmer, whisking constantly until thick, about 5 minutes.
Stir in margarine and remove sauce from heat.
Pour 1/2 can of enchilada sauce into bottom of a 9×13-inch baking dish and spread the sauce out to cover the bottom. Top with 1/4 of the tortilla pieces, and spread 1/2 cup brown rice onto the tortillas.
Spread 1/3 of the cooked vegetables over the brown rice.
Spread 1 can of black beans over the vegetables; cover beans with 1/4 of the nutritional yeast sauce.
Repeat the layers twice more.
Make a final layer containing remaining 1/4 of the tortilla pieces, remaining nutritional yeast sauce, and remaining 1/2 can enchilada sauce. 1
Bake casserole in the preheated oven until bubbling, 30 to 45 minutes; allow to stand for 10 minutes. 1
Top casserole with optional black olives, avocado, tomato, jalapeno pepper, 2 tablespoons of chopped onion, salsa, and sour cream before serving.