Stacked Fajita Vegetable Enchilada Casserole Recipe -
Stacked Fajita Vegetable Enchilada Casserole Recipe

Stacked Fajita Vegetable Enchilada Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Place flour, nutritional yeast, salt, garlic powder, and dry mustard powder into a saucepan and whisk in 2 cups water until thoroughly combined.
  5. 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.
  6. Stir in margarine and remove sauce from heat.
  7. 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.
  8. Spread 1/3 of the cooked vegetables over the brown rice.
  9. Spread 1 can of black beans over the vegetables; cover beans with 1/4 of the nutritional yeast sauce.
  10. Repeat the layers twice more.
  11. Make a final layer containing remaining 1/4 of the tortilla pieces, remaining nutritional yeast sauce, and remaining 1/2 can enchilada sauce.
  12. Bake casserole in the preheated oven until bubbling, 30 to 45 minutes; allow to stand for 10 minutes.
  13. Top casserole with optional black olives, avocado, tomato, jalapeno pepper, 2 tablespoons of chopped onion, salsa, and sour cream before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 07, 2012

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!

Most Helpful Critical Review
Nov 04, 2012

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!

Apr 28, 2012

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!

Jun 15, 2012

Absolutely fantastic! 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!

Sep 11, 2014

I followed this recipe mostly. I had to switch out a few things due to allergies to Gluten. I used Corn tortillas instead of flour, gluten free all purpose flour instead of white flour. I used olive oil instead of butter. I made the sauce but not sure I would make it again because I didn't like the way it smelled when I was cooking it and I'm really weird about my food smelling funny and then eating it anyways. I didn't hate the sauce... but will be looking for a different cheese sauce in the future. One preferably i don't have to myself to cut time. It took me alot longer then 30 minutes to prep this recipe. Regardless of all that I loved the dish in itself especially with topping it off with Jalapenos and sour cream. Next time I will be adding more vegetables I didn't feel like it had enough. As a vegetarian/gluten free eater I love my veggies :)

Sep 12, 2012

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!

Jun 24, 2012

Very good, next time t will cut peppers and onions in strips

Sep 06, 2014

This recipe took quite a while to make and I was not a fan of the yeast sauce--it has a weird smell and flavor that doesn't go with a "fajita" recipe. I think without that, it has more potential.


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  • Calories
  • 457 kcal
  • 23%
  • Carbohydrates
  • 77.4 g
  • 25%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 18 g
  • 72%
  • Protein
  • 20.5 g
  • 41%
  • Sodium
  • 1678 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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