Vegan Enchilada Casserole
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (97)

Vegan Enchilada Casserole

NUTRITION · PER SERVING135M COOK
CAL 21%·PRO 30%
CARBS 68G65% OF CAL
11G FIBER10G SUGAR47G OTHER
FAT 11G24% OF CAL
6G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow cooker vegan enchilada casserole with quinoa, black beans, vegetables, and enchilada sauce. Only 15 minutes of prep for a filling, flavorful meal that feeds a crowd.

mainmexicancasserolebeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 ¼ cups vegetable broth ((540ml))
  • 1 ½ cups uncooked quinoa ((270g))
  • 15 oz can black beans, drained and rinsed ((425g))
  • 15 oz can corn kernels, drained and rinsed ((418g) )
  • 14.5 oz can diced tomatoes, about 2 cups (do not drain) ((411g))
  • 1 cup enchilada sauce ((240ml))
  • ¾ cup chopped green bell pepper ((roughly 100g))
  • ¾ cup chopped red bell pepper ((roughly 100g))
  • 1 medium onion (chopped OR ½ large red onion (100g))
  • 5 cloves garlic (minced)
  • 1 tablespoon chili powder or chipotle powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoons cumin powder
  • juice of 1 large lime (about 1 ½ tablespoons)
  • 1 ¼ cups vegan mozzarella cheese shreds (or a mix if you like)
  • TO GARNISH: chopped parsley (chopped tomatoes, vegan sour cream)
PREP
15M
SODIUM
985MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.