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Stacked Fajita Vegetable Enchilada Casserole


Stacked Fajita Vegetable Enchilada Casserole Recipe

Ingredients:
  • 1/2 zucchini, cut into 1/4-inch slices
  • 1 cup red bell pepper slices
  • 1 onion, cut into 1/4-inch slices and separated into rings
  • 1 cup water
  • 1 teaspoon vegetable oil
  • 1 (1.27 ounce) packet dry fajita seasoning
  •  
  • 1/2 cup all-purpose flour
  • 1/2 cup nutritional yeast
  • 1 teaspoon salt
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon dry mustard powder
  • 2 cups water
  • 1/4 cup margarine
  • 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
  •  
  • 1 tablespoon sliced black olives (optional)
  • 1/4 avocado - peeled, pitted and diced (optional)
  • 2 tablespoons chopped tomato (optional)
  • 1 jalapeno pepper, seeded and thinly sliced (optional)
  • 2 tablespoons chopped onion (optional)
  • 2 tablespoons prepared salsa (optional)
  • 2 tablespoons sour cream (optional)
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 457
Total Fat 11.2g
Saturated Fat 2.1g
Cholesterol 2mg
Sodium 1678mg
Total Carbohydrate 77.4g
Dietary Fiber 18g
Sugars 2.9g
Protein 20.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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