Vegan Enchilada Casserole

This dish is very easy to make and it is SO GOOD! It was enjoyed by vegans and non-vegans alike. Check out the notes below for some modification ideas.

Total time with brown rice¹: 60 minutes

Total time with pasta/tortillas: 30 minutes

Servings: 1 (2-quart) casserole dish, about 6 individual servings

Ingredients:

1 cup uncooked brown rice¹

1 tsp olive oil

1 onion, chopped

1 medium jalapeno pepper, seeded and chopped²

3 bell peppers, chopped. Mix up the colors if you like, food should be a rainbow of color.

1 packet of taco seasoning mix³

1 (15 oz.) can black beans (or 2 cups cooked), drained and rinsed

1-1/2 to 2 cups enchilada sauce 

1/3-1/2 cup of your favorite non-dairy cheese⁴

1 cup chopped green onions

20 tortilla chips (about 2 handfuls), crushed

Avocado, salsa, non-dairy sour cream, or your favorite garnishes

All ready for the oven, before the cheese

This image is displayed with vegan cheese and dairy cheese

Instructions 

1. Preheat oven to 350F. Bring 2 cups of water and 1 cup brown rice to a boil, reduce heat, cover and simmer for 40 minutes or according to package instructions. 

2. In a large skillet, sauté the chopped onion, jalapeno, and peppers in the olive oil over medium heat for about 7-8 mins.

3. Add the taco seasoning, drained and rinsed black beans, and 1 cup of the enchilada sauce. Stir well and cook for another 5 mins.

4. Stir in the cheese, brown rice, and chopped green onion. 

5. Spread 1/2 cup of enchilada sauce over the bottom of the casserole dish. Scoop on the skillet mixture and spread out evenly. Spoon the rest of the sauce on top and sprinkle with cheese.

6. Bake for 15-20 mins at 350F until heated through. Sprinkle with crushed tortilla chips, chopped avocado, salsa, and sour cream if desired just before serving. Serve with your favorite side dish.

Garnished with tortilla chips and avocado

Delicious!

Notes:

1. You can substitute pasta (8 ounces dry) for the brown rice or use corn tortillas at the bottom of the casserole dish.
2. Use care not to touch your face after chopping the jalapeno pepper. The oils reside on the hands and can cause burning (I've learned this the hard way). Use gloves to chop the jalapeno if possible.
3. Be sure to read the ingredients of the taco seasoning mix. Many taco seasonings are made with mono-sodium glutamate (MSG), which is an unfriendly addition to processed foods.
4. Consider making a creamy-cheesy nut cheese to mix in with this recipe as a substitute for the Daiya or vegan cheese.

Slightly modified from the original: http://ohsheglows.com/2011/12/13/naughty-nice-vegan-enchilada-casserole/#ixzz2v1CdGN1L