Stacked Fajita Vegetable Enchilada Casserole

Stacked Fajita Vegetable Enchilada Casserole

David and Krista

"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

1 h 25 m servings 457 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 77.4g
  • 25%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 1678 mg
  • 67%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 11
  1. 15 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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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...

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 ...

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 (cook...

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 ...

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 o...

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...

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

Varied recipe to be Celiac version and regular version. Honestly next time I make this and there WILL be a next time, it will be without any tortillas or flour mixture. This recipe is GREAT al...

I actually really liked the taste of this but I would double or triple the amount of veggies next time. Maybe more rice as well, but definitely more veggies. Otherwise it was very good. I was...

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