Veggie Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 895.2
  • Total Fat: 40.1 g
  • Cholesterol: 23.2 mg
  • Sodium: 2,696.0 mg
  • Total Carbs: 84.7 g
  • Dietary Fiber: 17.1 g
  • Protein: 50.5 g

View full nutritional breakdown of Veggie Enchilada Casserole calories by ingredient
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Number of Servings: 6


    1/2 pkg Morningstar Farms burger crumbles
    1/2 pkg taco seasoning
    1/2 Tbsp olive oil
    1 bell pepper, chopped
    2 shallots, chopped
    1 jalapeno, chopped
    1/2 cup frozen or fresh corn
    1 cup black beans, rinsed
    1 cup black-eyed peas, rinsed
    1 cup rice, prepared
    2 whole-wheat tortillas
    1 can enchilada sauce
    1 cup Cheddar cheese, shredded
    light sour cream, for garnish
    chopped cilantro, for garnish


In a large pan, prepare the veggie burger crumbles and taco seasoning. Set aside.

In same pan, sautee bell pepper, shallots, and jalapeno until crisp-tender, about 5 minutes. Season with salt and pepper. Add corn, black-eyed peas, and black beans and heat through.

Spray a 9"x13" baking dish with cooking spray. Spread rice across the bottom. Use a little enchilada sauce to season the rice. Layer two tortillas on top of the rice and top with the burger crumbles, then half the veggie mixture, then half the cheese. Pour about half of what's left of the enchilada sauce over this. Put down another layer of tortillas, veggie crumbles, veggies, cheese, and the rest of the sauce.

Bake uncovered in a 350 degree F oven for 40 minutes. Let rest at least 10 minutes before serving. Cut into 12 pieces, garnish with sour cream and cilantro, and serve.

This recipe is infinitely customizable. I used the rice, taco veggie crumbles, and black-eyed peas because I was cleaning out the freezer. They can easily be omitted. You can also cut this recipe in half and use a 9"x9" baking dish.

Number of Servings: 6

Recipe submitted by SparkPeople user PIKAPIKACHICK.

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