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Stacked Fajita Vegetable Enchilada Casserole

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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.
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