Stacked Fajita Vegetable Enchilada Casserole Recipe
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Make a meatless meal special with this mexican-inspired casserole of hearty ingredients including whole wheat tortillas, black beans, and brown rice, all layered with vegetables and sauces.
3.6
23 Rating -
Rate
Vegdiet
1hr 25minstotal
30minsPrep
45minsCook
1hr 25m.total
30m.Prep
45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Stacked Fajita Vegetable Enchilada Casserole Recipe
- 0.06 inch Zucchini, cut into 1/4 slices
- 0.13 cup Red bell pepper slices
- 0.13 inch Onion, cut into 1/4 slices and separated into rings
- 0.13 cup Water
- 0.13 teaspoon Vegetable Oil
- 0.13 Packet dry fajita seasoning
- 0.06 cup All purpose flour
- 0.06 cup Nutritional Yeast
- 0.13 teaspoon Salt
- 0.19 teaspoon Garlic powder
- 0.06 teaspoon Dry Mustard Powder
- 1/4 cup Water
- 0.03 cup Margarine
- 1/4 can Red Enchilada Sauce
- 0.63 inch Whole wheat tortillas, torn into 1 s
- 0.19 cup Cooked Brown Rice
- 0.38 can Black Beans, Rinsed And Drained
- 0.13 tablespoon Sliced Black Olives
- 0.03 Avocado peeled, pitted and diced
- 1/4 tablespoon Chopped tomato
- 0.13 Jalapeno Pepper, Seeded And Thinly Sliced
- 1/4 tablespoon Chopped Onion
- 1/4 tablespoon Prepared Salsa
Nutrition
value
value
197
calories per serving
4 g Fat4 g Protein36 g Carbs2 g FiberOther
Current Totals
- Fat4g
- Protein4g
- Carbs36g
- Fiber2g
MacroNutrients
- Carbs36g
- Protein4g
- Fiber2g
Fats
- Fat4g
Vitamins & Minerals
- Calcium13mg
- Iron2mg
- Vitamin A136mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B916mcg
- Vitamin B120mcg
- Vitamin C26mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium34mg
- Manganese< 1mg
- Phosphorus74mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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