Mexican Layered Casserole Vegan(3.5 Points) Recipe

Name: Mexican Layered Casserole Vegan(3.5 Points)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup water; 1 small onion (chopped ); 1 medium green bell pepper (chopped); 1 garlic clove (minced ); 15 ounces kidney beans, canned (drained and rinsed); 15 ounces black beans, canned (drained and rinsed ); 1 1/2 cups frozen corn kernels; 1 1/2 cups cooked brown rice; 1 1/2 cups tomato sauce; 4 ounces chopped green chilies; 2 teaspoons chili powder; 2 teaspoons ground cumin; 4 cups enchilada sauce; 12 corn tortillas (soft); green onion (finely chopped)

Servings: persons

1/4 cup water
1 small onion (chopped )
1 medium green bell pepper (chopped)
1 garlic clove (minced )
15 ounces kidney beans, canned (drained and rinsed)
15 ounces black beans, canned (drained and rinsed )
1 1/2 cups frozen corn kernels
1 1/2 cups cooked brown rice
1 1/2 cups tomato sauce
4 ounces chopped green chilies
2 teaspoons chili powder
2 teaspoons ground cumin
4 cups enchilada sauce
12 corn tortillas (soft)
green onion (finely chopped)

1
Place the water in a large pan with the onion, green pepper, and garlic. Cook over medium heat, stirring frequently, until softened, about 5 minutes. Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin. Stir to mix, then cook over low heat until warmed through, about 10 minutes. Remove from the heat and set aside.
2
Preheat the oven to 350u00b0. Pour about 1/2 cup of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly over the bottom. Pour the rest of the enchilada sauce into a bowl. Dip 4 of the tortillas, one at a time, into the enchilada sauce, then layer them in the bottom of the casserole dish.
3
Spread half of the bean mixture over the tortillas. Repeat with the next 4 tortillas and the remaining mixture. Finish with the last 4 tortillas. Pour the remaining enchilada sauce over the top and spread evenly. Sprinkle with the chopped green onion.
4
Cover and bake for 40 minutes. Remove from the oven and let rest 5 minutes before serving. Serve with salsa to spoon over the top, if desired.

936

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup water, 1 small onion (chopped ), 1 medium green bell pepper (chopped), 1 garlic clove (minced ), and more.

Yes, Mexican Layered Casserole Vegan(3.5 Points) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Layered Casserole Vegan(3.5 Points)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions