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Naughty & Nice Vegan Enchilada Casserole

kept byBluemuse
recipe byOh She Glows
Notes: 

First up, is a delicious and versatile enchilada-inspired Mexican casserole that’s packed with vegetables, healthy proteins, grains, and a kick of heat. It’s pure comfort food, almost like wrapping yourself with a warm blanket by the fire. Or setting your blanket on fire, depending on how spicy you like it…

What I love about this casserole is how versatile it is!

Here are a few different ways you can enjoy it:

sub brown rice for the pasta and use it as a burrito filler
Spoon the warm casserole over a big salad as a sneaky way to get in more greens
Make a quick, rushing-out-the-door, breakfast wrap
Use brown or wild rice instead of pasta, or other grain of choice to change it up
Add more Daiya cheese (maybe another 1/2 cup), leave out the pasta, and use the mixture as a hot dip for nacho chips!!! It could potentially make quite the party dip with a few changes.

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Ingredients: 

Yield: One (2-quart) casserole

Ingredients:

8-ounces dry fusilli pasta (3.5 cups dry noodles or half a 16-oz package)*
1 tsp olive oil
1 red onion, chopped
1 medium jalapeno pepper, seeded and chopped
3 bell peppers (I used 1 red, 1 orange, and 1 yellow), chopped
1-3 tbsp taco seasoning mix (I used my homemade taco seasoning), to taste
1 can black beans (or 2 cups cooked), drained and rinsed
1.5-2 cups homemade enchilada sauce (see above, or use store-bought)
1/3-1/2 cup Daiya cheese (or other non-dairy cheese)
1 cup chopped green onions
salt & pepper, to taste
20 tortilla chips (about 2 handfuls), crushed
Avocado, salsa, sour cream, etc, to garnish


 

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