Vegan Enchilada Casserole

Ingredients

The base

• 2 ¼ cups vegetable broth
• 1 ½ cups uncooked quinoa
• 15 oz black beans, drained and rinsed
• 15 oz corn kernels, drained and rinsed
• 14.5 oz diced tomatoes
• 1 cup enchilada sauce

The vegetables

• ¾ cup chopped green bell pepper
• ¾ cup chopped red bell pepper
• 1 medium onion, chopped
• 5 cloves garlic, minced

The seasonings

• 1 tablespoon chili powder or chipotle powder
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 ½ teaspoons cumin powder

The finishing touches

• 1 large lime, juiced
• 1 ¼ cups vegan mozzarella cheese shreds
• to taste chopped parsley
• to taste chopped tomatoes
• to taste vegan sour cream

Instructions

Nutrition Facts (estimated)