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Vegan Enchilada Casserole

<p>This vegan enchilada casserole is hearty enough to satisfy even the biggest meat-lover!</p>
6 Servings Recipe By

Ingredients

  • 1 cup Fusilli Pasta
  • 1 teaspoon Olive Oil
  • 1 1/4 cups dice Onion
  • 1/8 cups seed and dice Jalapeño
  • 1 1/2 cups dice Bell Pepper, Green
  • 2 tablespoons Taco Seasoning
  • 15 ounces drain and rinse Black Beans, Canned
  • 2 cups Red Enchilada Sauce
  • 1/2 cups Cheddar Cheese, Shredded, Dairy Free
  • 1 cup slice Green Onion (Scallion)

Serving Day Ingredients

  • 1 1/2 cups crush Tortilla Chips

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 321 Calories
  • 8g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 1401mg Sodium
  • 53g Total Carb
  • 6g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 9g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Prepare pasta according to package directions.
  2. In a large skillet over medium heat, heat olive oil and saute onion, jalapeno, and bell peppers until soft, about 7 minutes.
  3. Add taco seasoning, black beans and 1/2 of enchilada sauce.
  4. Mix well and cook for another 5 minutes.
  5. Drain and rinse pasta with cold water. Set aside.
  6. Stir in cheese, pasta and green onion.
  7. Spread 1/2 of remaining enchilada sauce on bottom of 9×13 dish.
  8. Empty skillet into casserole dish. Spread remaining enchilada sauce on top.
  9. Bake at 350 degrees for 15-20 minutes.
  10. Top with crushed chips, just before serving so the chips don’t get soggy.

Freeze For Later Cooking Directions

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?

  1. Prepare pasta according to package directions.
  2. In a large skillet over medium heat, heat olive oil and saute onion, jalapeno, and bell peppers until soft, about 7 minutes.
  3. Add taco seasoning, black beans and 1/2 of enchilada sauce.
  4. Mix well and cook for another 5 minutes.
  5. Drain and rinse pasta with cold water. Set aside.
  6. Stir in cheese, pasta and green onion.
  7. Spread 1/2 of remaining enchilada sauce on bottom of indicated number of baking pans.
  8. Empty skillet into casserole dish. Spread remaining enchilada sauce on top.
  9. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350 degrees for 15-20 minutes.
  3. Top with crushed chips, just before serving so the chips don’t get soggy.

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