- 1/2 zucchini, cut into 1/4-inch slices
- 1 cup red bell pepper slices
- 1 onion, cut into 1/4-inch slices and separated into rings
- 1 cup water
- 1 teaspoon vegetable oil
- 1 (1.27 ounce) packet dry fajita seasoning
- 1/2 cup all-purpose flour
- 1/2 cup nutritional yeast
- 1 teaspoon salt
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon dry mustard powder
- 2 cups water
- 1/4 cup margarine
- 2 (10 ounce) cans red enchilada sauce
- 5 (9 inch) whole-wheat tortillas, torn into 1-inch pieces
- 1 1/2 cups cooked brown rice
- 3 (15 ounce) cans black beans, rinsed and drained
- 1 tablespoon sliced black olives (optional)
- 1/4 avocado - peeled, pitted and diced (optional)
- 2 tablespoons chopped tomato (optional)
- 1 jalapeno pepper, seeded and thinly sliced (optional)
- 2 tablespoons chopped onion (optional)
- 2 tablespoons prepared salsa (optional)
- 2 tablespoons sour cream (optional)
- Preheat oven to 350 degrees F (175 degrees C).
- Place zucchini, red bell pepper, and 1 onion sliced into rings into a bowl; stir in 1 cup water, vegetable oil, and dry fajita seasoning. (Mixture can be left to marinate 1 to 2 hours, if desired.) Drain vegetables.
- Heat vegetables in a large skillet over medium heat. Cook and stir until soft and slightly browned, about 10 minutes; transfer to a bowl and set aside.
- Place flour, nutritional yeast, salt, garlic powder, and dry mustard powder into a saucepan and whisk in 2 cups water until thoroughly combined.
- Place saucepan over medium heat and bring the mixture to a boil; reduce heat to low and simmer, whisking constantly until thick, about 5 minutes.
- Stir in margarine and remove sauce from heat.
- Pour 1/2 can of enchilada sauce into bottom of a 9x13-inch baking dish and spread the sauce out to cover the bottom. Top with 1/4 of the tortilla pieces, and spread 1/2 cup brown rice onto the tortillas.
- Spread 1/3 of the cooked vegetables over the brown rice.
- Spread 1 can of black beans over the vegetables; cover beans with 1/4 of the nutritional yeast sauce.
- Repeat the layers twice more.
- Make a final layer containing remaining 1/4 of the tortilla pieces, remaining nutritional yeast sauce, and remaining 1/2 can enchilada sauce.
- Bake casserole in the preheated oven until bubbling, 30 to 45 minutes; allow to stand for 10 minutes.
- Top casserole with optional black olives, avocado, tomato, jalapeno pepper, 2 tablespoons of chopped onion, salsa, and sour cream before serving.
04/25/2018
recipepes.com
Stacked Fajita Vegetable Enchilada Casserole, recipe
PT15M
PT1H
5
455 calories
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