Enchilada Casserole - Vegan
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Enchilada Casserole - Vegan calories by ingredient
Number of Servings: 8
Ingredients
-
8 corn tortillas (or 4 large flour tortillas)
15 oz can low sodium black beans
2 cups mushrooms, chopped
1/2 large bell pepper (red,yellow, orange), chopped
1/2 medium onion, chopped
1-2 roma tamato(es), chopped
1 cup brown rice, cooked
7 oz can tomato paste
1 Tbsp chili powder
2 cups enchilada sauce
Tips
This can also be made into rolled enchiladas if desired.
Directions
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.