"This has become a staple meal at our house. It is a great way to help use refrigerator delights (leftovers) or to make from scratch. It is a tasty dish we have served to our meat-eating friends and family with rave reviews. The 'cheese' sauce could be substituted for real cheese. Use your choice of red, yellow, green, or orange bell peppers, and black beans, kidney beans, or pinto beans." — David and Krista
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zucchini, cut into 1/4-inch slices
red bell pepper slices
onion, cut into 1/4-inch slices and separated into rings
1 (1.27 ounce) packet
dry fajita seasoning
1 1/2 teaspoons
dry mustard powder
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
sliced black olives
avocado - peeled, pitted and diced
jalapeno pepper, seeded and thinly sliced
OMG...this was FABULOUS! I joined the website just so I could rate the dish. So here's the deal...I'm not a fan of peppers, 3 cans of beans sounded like a lot and I've never made "cheese" with nutritional yeast. I got the nutritional yeast at Whole Foods (bulk section). However, I made this WORD for WORD and it was amazing. I've told everyone I know. Expand yourself and make it!
This has great potential. However, the rice didn't stand out enough - there either needs to be a lot more, or you might as well just leave it out. I think next time I will leave it out, because you don't really need rice when you've already got tortillas! As for the tortillas, I think I will leave them whole in the future and just use more of them. The casserole fell apart too much for my taste when serving it (it ended up looking like chili on my plate); I think whole tortillas would help hold it together in layers a bit better. I only had two cans of beans instead of three, but I think that was more than sufficient, and I added LOTS more veggies because this recipe calls for so few. I love veggies, so I used two smallish onions, 3 peppers (red/yellow/green), a whole zucchini, and mushrooms. I wouldn't bother with the oil/marinade step. Why waste time/ingredients? Just saute the veggies in the seasoning. The yeast sauce was VERY good, though. I will definitely use that again. I like having vegan (if you take out the butter) recipes in my arsenal just in case I ever entertain vegans for dinner. And I love that this recipe calls for brown rice and whole wheat tortillas. I always substitute with whole grains in recipes anyway, but it's nice to see a recipe actually call for them. Thanks, David and Krista!
I prepped the rice and veggies the day before to make this easier. Followed the recipe exactly, except added a layer of cheese. Was a little unsure about the yeast sauce at first, but it really made the meal! This recipe is a definite keeper for my family. I'm giving it only 4 stars because of the long prep time, but it's definitely worth it because it makes plenty!
I made this for dinner the other night, and my husband (a meat eater) could not stop raving!
The only changes I made were to use green chiles instead of jalapeno, a (cooked) bag of dried beans rather than canned, and olive oil in place of the margarine.
Definitely a keeper!
This was so good! I ended up marinating the veggies for about 4 hours. Skipped the nutritional yeast "cheese" step and used a can of condensed cheddar cheese soup instead. EDIT: I just wanted to update this regarding leftovers- I wish I could give them six stars. This dish only gets better the next day, and topped with sour cream it is simply phenomenal!
Very good, next time t will cut peppers and onions in strips
* Percent Daily Values are based on a 2,000 calorie diet.
Stacked Fajita Vegetable Enchilada Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 101
This cheesy vegetarian enchilada casserole stars black beans and tempeh.
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