Zutaten für Vegetarian Enchilada Casserole
- Pinto Beans
- 1 cup chopped onion
- Olive Oil
- 1.5 cups shredded cheddar cheese
- Tomato Sauce
- Crushed Tomatoes
- Diced Green Chilies
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Onion Powder
- Nutritional Yeast Flakes
- Whole Wheat Tortillas
- Veggie Burger
- Salsa
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Zubereitung von Vegetarian Enchilada Casserole
- Preheat oven to 375°F (190°C).
- Prepare your filling: In a large bowl, combine 2 (15-ounce) cans of drained and rinsed black beans, 1 (15-ounce) can of corn, drained, 1 cup chopped onion, 1 bell pepper (any color), chopped, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and pepper to taste.
- Warm 1 cup of your favorite enchilada sauce in a saucepan.
- Lightly coat the bottom of a 9x13 inch baking dish with enchilada sauce.
- Fill each corn tortilla with approximately 1/4 cup of the bean mixture.
- Roll up the tortillas and place them seam-down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle 1.5 cups of shredded cheddar cheese over the casserole.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Garnish with sour cream (optional) and fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
159 g
Sugar
44g
Fat
53g
Carbs
51g
