Low-fat Vegan Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 267.3
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 829.3 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 6.5 g
- Protein: 12.8 g
View full nutritional breakdown of Low-fat Vegan Enchilada Casserole calories by ingredient
Introduction
This "beefy" vegan casserole combines all the texture and taste of the original with none of the cholesterol. The Smart Ground Mexican style ground beef substitute is fat free. Top with vegan sour cream if desired, but be sure to add it to your tracker.Makes 4 servings. This "beefy" vegan casserole combines all the texture and taste of the original with none of the cholesterol. The Smart Ground Mexican style ground beef substitute is fat free. Top with vegan sour cream if desired, but be sure to add it to your tracker.
Makes 4 servings.
Number of Servings: 4
Ingredients
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8 Mission White Corn Tortillas, 6" size
1-1/4 cup Ortega Enchilada Sauce
1/2 cup Daiya Dairy Free Cheddar Style Shreds
1/2 small can Black Pearls Sliced Olives
4 Scallions, sliced across, about 1/2 cup
1-1/3 cup Lightlife Smart Ground Mexican Style
PAM Cooking Spray, Original, 1 second spray
Directions
1. Preheat oven to 325 degrees F.
2. Lightly coat 9X12" baking dish with Pam spray (1 sec)
3. Pour some enchilada sauce on a plate, dip 4 tortillas coating both sides, & arrange in layer in pan.
4. Break up Smart Ground and spread half over tortillas.
5. Add half the scallions and half the sliced olives.
6. Dipping remaining 4 tortillas in sauce and layer.
7. Top with remaining Smart Ground.
8. Add remaining scallions and olives.
9. Pour remainder of enchilada sauce over everything
10. Sprinkle Daiya cheese shred all over top.
11. Bake for about 45 minutes or until bubbly. I baked it in a Corningware casserole with glass lid, and added 1/2cup water half-way through cooking because it looked a little dry. It was amazing!
Makes 4 servings. Garnish with more scallions and onions, and/or vegan sour cream. Ay caramba! Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user SUNNYH99.
2. Lightly coat 9X12" baking dish with Pam spray (1 sec)
3. Pour some enchilada sauce on a plate, dip 4 tortillas coating both sides, & arrange in layer in pan.
4. Break up Smart Ground and spread half over tortillas.
5. Add half the scallions and half the sliced olives.
6. Dipping remaining 4 tortillas in sauce and layer.
7. Top with remaining Smart Ground.
8. Add remaining scallions and olives.
9. Pour remainder of enchilada sauce over everything
10. Sprinkle Daiya cheese shred all over top.
11. Bake for about 45 minutes or until bubbly. I baked it in a Corningware casserole with glass lid, and added 1/2cup water half-way through cooking because it looked a little dry. It was amazing!
Makes 4 servings. Garnish with more scallions and onions, and/or vegan sour cream. Ay caramba! Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user SUNNYH99.
Member Ratings For This Recipe
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