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

Vegan Enchilada Casserole

Name: Vegan Enchilada Casserole
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6, 6 servings
Cuisine: mexican
Ingredients: 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)

Nutrition Facts

Per serving · recipe makes 6 · 2h 15m total

Servings

Calories

18% of a 2,000 cal day

365KCAL

Protein

15g30% DV

% DAILY VALUE

Total Fat7g

Saturated1g

Unsaturated6g

—

Total Carbs65g

24%

Fiber12g

43%

Total Sugars9g

—

incl. Added Sugars0g

Starch44g

—

Sodium1094mg

48%

% Daily Value is based on a 2,000 calorie day.

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.

Ingredients

6 SERVINGS

2¼ cupsvegetable broth — 540 ml
270 guncooked quinoa — 1½ cup
425 gblack beans — canned, drained, rinsed, 15 oz
418 gcorn kernels — drained, rinsed, 15 oz
411 gdiced tomatoes — canned, undrained, 14½ oz
1 cupenchilada sauce — 240 ml
100 ggreen bell pepper — chopped, ¾ cup
100 gchopped red bell pepper — ¾ cup
1medium onion — chopped, or large red onion
5garlic — minced
1 tbspchili powder — or chipotle powder
½ tspsea salt
½ tspground black pepper
1½ tspcumin powder — ground
1large lime — fresh, 1½ tbsp
1¼ cupsvegan mozzarella cheese shreds — shredded
TO GARNISH: chopped parsley — chopped tomatoes, vegan sour cream

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

2h 15m total

Read the method on Jessica in the KitchenJessica Hylton’s original page

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mainmexicancasserolebeansgluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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