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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1/2		cut	1.155	0.171	0.149	0.022000000000000002
red bell pepper	1	cup		-	-	-	-
onion	1		cut separated	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
fajita seasoning	1	packet		-	-	-	-
purpose flour	1/2	cup		-	-	-	-
nutritional yeast	1/2	cup		266.4	29.4048	34.3872	1.296
salt	1	teaspoon		-	-	-	-
garlic powder	1 1/2	teaspoons		15.3915	3.3819	0.7696	0.0339
mustard powder	1/2	teaspoon		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
margarine	1/4	cup		405.51599999999996	0.5076	0.5076	45.402
red enchilada sauce	2	cans		169.8	27.5642	3.5092	5.1506
wheat tortilla	5			-	-	-	-
brown rice	1 1/2	cups	cooked	860.31	181.2576	17.1351	6.5886
black bean	3	cans	rinsed drained	2975.4423	544.1307	188.4738	12.3904
black olive	1	tablespoon	sliced	-	-	-	-
avocado	1/4		peeled pitted diced	-	-	-	-
tomato	2	tablespoons	chopped	3.3525	0.7245	0.1639	0.0372
jalapeno pepper	1		seeded sliced	1.6312	0.3656	0.0512	0.0208
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
salsa	2	tablespoons		10.44	2.3904	0.5472	0.0612
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.