Vegetarian

Enchilada Casserole - Vegan is for Dinner.

Enchilada Casserole - Vegan takes 20 minutes to prepare.

Enchilada Casserole - Vegan takes 75 minutes to cook.

Enchilada Casserole - Vegan makes 8 servings.

The ingredients for Enchilada Casserole - Vegan are:

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

Here is how you make Enchilada Casserole - Vegan:

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 8Number of Servings: 8Recipe submitted by SparkPeople user SRKIENLE.

The nutritional information for Enchilada Casserole - Vegan is:

• 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

Enchilada Casserole - Vegan is Mexican cuisine.

The dietary needs meet for Enchilada Casserole - Vegan is Vegan