Vegan Enchilada Casserole
Ingredients
The base
-
1
tablespoon
olive oil
-
1
medium
yellow onion, chopped
-
1
medium
bell pepper, chopped and seeds removed
-
2
cloves
garlic, minced
-
1
teaspoon
ground cumin
-
1
teaspoon
chili powder
-
a pinch
cayenne pepper
-
1
25 oz box
chopped tomatoes (nothing else added)
-
1½
teaspoons
fine sea salt
-
1
cup
quinoa
-
½
cup
red lentils
-
1
cup
water
-
1½
cups
cooked black beans (or one 15 oz. can, drained and rinsed)
Optional toppings
-
to taste
fresh cilantro
-
to taste
avocado slices
-
to taste
sliced radishes
Instructions
- Heat olive oil in a skillet or Dutch oven over medium heat and sauté onion and bell pepper until softened.
- Add garlic, cumin, chili powder, and cayenne pepper, and sauté until fragrant.
- Stir in chopped tomatoes, salt, quinoa, red lentils, water, and black beans, then bring to a boil.
- Cover and reduce heat to a simmer, cooking until quinoa and lentils are tender.
- Remove lid and fluff with a fork, then serve warm with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
368
Total fat
6g
Total carbohydrates
60g
Total protein
17g
Sodium
1284mg
Cholesterol
0mg
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