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Stacked Fajita Vegetable Enchilada Casserole

kept byvanessa585
recipe byAllRecipes

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

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
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)



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