Enchilada Casserole - Vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 corn tortillas (or 4 large flour tortillas)15 oz can low sodium black beans2 cups mushrooms, chopped1/2 large bell pepper (red,yellow, orange), chopped1/2 medium onion, chopped1-2 roma tamato(es), chopped1 cup brown rice, cooked7 oz can tomato paste1 Tbsp chili powder2 cups enchilada sauce
Cook one cup brown rice according to package directions. When done, mix in tomato paste and chili powder.
Meanwhile, in a large (9 x 13) casserole dish, place 4 corn tortillas in bottom. Layer in the mushrooms, onions, bell peppers, tomatoes and black beans. Layer rice mixture, then top with 4 more corn tortillas and enchilada sauce.
Bake, covered at 350 for about 20 minutes. Remove foil and continue to cook for another 10 minutes.
Remove from oven and let stand for about 10 minutes to cool slightly.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user SRKIENLE.
Meanwhile, in a large (9 x 13) casserole dish, place 4 corn tortillas in bottom. Layer in the mushrooms, onions, bell peppers, tomatoes and black beans. Layer rice mixture, then top with 4 more corn tortillas and enchilada sauce.
Bake, covered at 350 for about 20 minutes. Remove foil and continue to cook for another 10 minutes.
Remove from oven and let stand for about 10 minutes to cool slightly.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user SRKIENLE.
Nutritional Info Amount Per Serving
- Calories: 192.2
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 550.2 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 8.1 g
- Protein: 7.8 g
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