Vegetarian Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
15 oz. can Black Beans15 oz. can Pinto Beans(2) 15 oz. cans Enchilada Sauce4oz. can Black Olives1 cup (dry) Textured Vegetable ProteinTaco Seasoning to tasteHot Sauce to taste2-3.5 cups of shredded Cheddar or Mexican blend cheese15-18 small Corn Tortillas1 can Green Chilies
Preheat oven to 375F
While oven is heating, prepare TVP granuales according to package description; Once it has rehydrated mix in the taco seasoning and mix well to combine
Lightly grease a casserole dish with fat-free cooking spray
Add 1/4 cup enchilada sauce to the casserole dish and cover with a layer of 5-6 tortillas
Rinse the beans and layer over the tortillas
Continue layering with some of the cheese, half of the chilies and a second layer of enchilada sauce; top this with another layer of tortillas
Layer the prepared TVP and black olives on top of the tortilla layer; Spoon on more sauce and the remaining chilies
Cover with a final layer of tortillas, then another layer of enchilada sauce and the remaining cheese
Cover the casserole with aluminum foil and bake for 30 minutes
Remove the foil and place the casserole back into the oven to bake for 15-25 additional minutes to brown the cheese and give the casserole a delicious crust
Yields 8 servings of approximately 1-1.5 cup each
Number of Servings: 8
Recipe submitted by SparkPeople user ODDLOTS.
While oven is heating, prepare TVP granuales according to package description; Once it has rehydrated mix in the taco seasoning and mix well to combine
Lightly grease a casserole dish with fat-free cooking spray
Add 1/4 cup enchilada sauce to the casserole dish and cover with a layer of 5-6 tortillas
Rinse the beans and layer over the tortillas
Continue layering with some of the cheese, half of the chilies and a second layer of enchilada sauce; top this with another layer of tortillas
Layer the prepared TVP and black olives on top of the tortilla layer; Spoon on more sauce and the remaining chilies
Cover with a final layer of tortillas, then another layer of enchilada sauce and the remaining cheese
Cover the casserole with aluminum foil and bake for 30 minutes
Remove the foil and place the casserole back into the oven to bake for 15-25 additional minutes to brown the cheese and give the casserole a delicious crust
Yields 8 servings of approximately 1-1.5 cup each
Number of Servings: 8
Recipe submitted by SparkPeople user ODDLOTS.
Nutritional Info Amount Per Serving
- Calories: 546.4
- Total Fat: 19.8 g
- Cholesterol: 48.2 mg
- Sodium: 1,331.3 mg
- Total Carbs: 63.0 g
- Dietary Fiber: 16.4 g
- Protein: 30.7 g
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