Vegan Enchilada Casserole
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
368 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Enchilada Casserole
Description
The Vegan Enchilada Casserole starts by sautéing chopped onion and bell pepper in olive oil until softened. Aromatic spices including cumin, chili powder, and a pinch of cayenne pepper are added to develop a fragrant base. Canned chopped tomatoes, salt, quinoa, red lentils, water, and black beans are then stirred in and brought to a boil before simmering covered until the grains and legumes are tender.
Once cooked, the casserole is fluffed with a fork to combine the ingredients evenly. The final dish delivers a filling and textured one-pot meal showcasing the wholesome combination of quinoa and lentils with classic enchilada spices. The fresh toppings of cilantro, avocado slices, and radishes, when used, introduce crispness and creaminess balancing the warm casserole.
Serve this casserole warm as a vegan main dish suitable for family meals or meal prep. It is rich in plant protein and fiber without any animal products.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 1 bell pepper , chopped and seeds removed
- 2 cloves garlic , minced
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- cayenne pepper pinch
- 1 (25 oz) box tomato nothing else added, chopped
- 1.5 teaspoons salt fine sea salt
- 1 cup quinoa
- 1/2 cup red lentils
- 1 cup water
- 1.5 cups black beans or one 15 oz. can, drained and rinsed, cooked
Optional Toppings
- cilantro fresh
- avocado
- radish sliced
Instructions
- Heat the olive oil in a 3.5 quart skillet or Dutch oven over medium heat. Sauté the onion and pepper until softened, about 8 minutes.
- Add in the garlic, cumin, chili powder, and cayenne pepper, if using, and sauté until fragrant, about one more minute.
- Add in the chopped tomatoes (with their juices), salt, quinoa, red lentils, water, and black beans. Stir well and bring the liquid to a boil. Cover and lower the heat to a simmer, cooking until the quinoa and lentils are tender, about 15 minutes.
- Remove the lid and fluff with a fork. Serve warm with a topping of fresh cilantro, avocado slices, and radishes, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 60g | 20% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Sodium | 1284mg | 54% |
| Potassium | 967mg | 21% |
| Fiber | 16g | 64% |
| Sugar | 5g | 10% |
| Vitamin A | 1200IU | 24% |
| Vitamin C | 52.8mg | 59% |
| Calcium | 101mg | 10% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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