This vegan enchilada casserole is hearty enough to satisfy even the biggest meat-lover!
6
Servings
11
Ingredients
4
Comments
Ingredients
- 1 cup Fusilli Pasta
- 1 teaspoon Olive Oil
- 1 ¼ cups dice Onion
- ⅛ cups seed and dice Jalapeño
- 1 ½ cups dice Bell Pepper, Green
- 2 tablespoons Taco Seasoning
- 15 ounces drain and rinse Black Beans, Canned
- 2 cups Red Enchilada Sauce
- ½ cups Cheddar Cheese, Shredded, Dairy Free
- 1 cup slice Green Onion (Scallion)
- 1 ½ cups crush Tortilla Chips
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Prepare pasta according to package directions.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Prepare pasta according to package directions.
- In a large skillet over medium heat, heat olive oil and saute onion, jalapeno, and bell peppers until soft, about 7 minutes.
- Add taco seasoning, black beans and 1/2 of enchilada sauce.
- Mix well and cook for another 5 minutes.
- Drain and rinse pasta with cold water. Set aside.
- Stir in cheese, pasta and green onion.
- Spread 1/2 of remaining enchilada sauce on bottom of 9×13 dish.
- Empty skillet into casserole dish. Spread remaining enchilada sauce on top.
- Bake at 350 degrees for 15-20 minutes.
- Top with crushed chips, just before serving so the chips don’t get soggy.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 321
- Total Fat
- 8g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 1401mg
- Total Carbohydrates
- 53g
- Fiber
- 6g
- Sugar
- 10g
- Protein
- 9g
- WW Freestyle
- 8
4 Comments
Join the discussionHi. Your instructions under the freezer portion need to be fixed. It reads that you should rinse the taco seasoned bean mixture in cold water when its really the pasta that needs to be rinsed. Otherwise it is a great recipe. Our family loved it!!!
Great catch, Tracy! Thanks!
4 1/2 cups of green bell pepper to 1 cup of pasta… Really, is that right?
Thanks for bringing this to our attention. It’s been passed along to the MenuBuilder team for correction.