Vegetarian Taco Casserole
Ingredients
The base
-
2 ½
cups
vegetable broth
-
14.5
ounces
fire-roasted diced tomatoes
-
10
ounces
red enchilada sauce
-
4
ounces
green chiles (optional)
-
1
cup
dry brown rice
-
¾
cup
dry brown lentils
-
16
ounces
vegetarian refried beans
Vegetables and seasonings
-
1
medium
yellow bell pepper
-
1
medium
sweet yellow onion
-
2
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
dry oregano
-
½
teaspoon
kosher salt
Toppings
-
2
ounces
tortilla chips
-
1
cup
Monterey blend cheese
-
to taste
pepitas
-
to taste
cilantro
-
to taste
lime
Instructions
- Preheat the oven to 375°F.
- In a medium pot, combine the vegetable broth, tomatoes, enchilada sauce, and green chiles, and bring to a boil.
- In a 9x13-inch baking dish, mix the rinsed brown rice, lentils, refried beans, bell pepper, onion, and seasonings.
- Pour the boiling liquid over the mixture in the baking dish and stir to combine.
- Cover the dish tightly and bake for 55 minutes.
- Check if the rice is cooked; if not, cover and return to the oven for an additional 5 to 10 minutes.
- Once cooked, stir the mixture, then top with tortilla chips and cheese.
- Bake uncovered for another 5 to 10 minutes until the chips are golden and the cheese is melted.
- Let rest for 5 minutes before serving, and garnish with pepitas, cilantro, and lime.
Nutrition Facts (estimated)
Servings
6 servings
Calories
441
Total fat
9g
Total carbohydrates
70g
Total protein
20g
Sodium
1370mg
Cholesterol
17mg
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