Stacked Fajita Vegetable Enchilada Casserole Recipe

Name: Stacked Fajita Vegetable Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 seasoning; 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 (optional); 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)

Servings: persons

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 seasoning
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 (optional)
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)

1
Preheat oven to 350 degrees F (175 degrees C).
2
Place zucchini, red bell pepper, and 1 onion sliced into rings into a bowl; stir in 1 cup water, vegetable oil, and dry fajita seasoning. (Mixture can be left to marinate 1 to 2 hours, if desired.) Drain vegetables.
3
Heat vegetables in a large skillet over medium heat. Cook and stir until soft and slightly browned, about 10 minutes; transfer to a bowl and set aside.
4
Place flour, nutritional yeast, salt, garlic powder, and dry mustard powder into a saucepan and whisk in 2 cups water until thoroughly combined.
5
Place saucepan over medium heat and bring the mixture to a boil; reduce heat to low and simmer, whisking constantly until thick, about 5 minutes.
6
Stir in margarine and remove sauce from heat.
7
Pour 1/2 can of enchilada sauce into bottom of a 9x13-inch baking dish and spread the sauce out to cover the bottom. Top with 1/4 of the tortilla pieces, and spread 1/2 cup brown rice onto the tortillas.
8
Spread 1/3 of the cooked vegetables over the brown rice.
9
Spread 1 can of black beans over the vegetables; cover beans with 1/4 of the nutritional yeast sauce.
10
Repeat the layers twice more.
11
Make a final layer containing remaining 1/4 of the tortilla pieces, remaining nutritional yeast sauce, and remaining 1/2 can enchilada sauce.
12
Bake casserole in the preheated oven until bubbling, 30 to 45 minutes; allow to stand for 10 minutes.
13
Top casserole with optional black olives, avocado, tomato, jalapeno pepper, 2 tablespoons of chopped onion, salsa, and sour cream before serving.

475

kcal

Calories

Fat

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 24 ingredients. The key ingredients include: 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, and more.

Yes, Stacked Fajita Vegetable Enchilada Casserole 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!

Stacked Fajita Vegetable Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions