Vegan Enchilada Casserole

Vegan Enchilada Casserole next Olive Oil, Yellow Onion, Red anxiety Pepper, Poblano Pepper, Corn Kernels, Garlic, field Cumin, Chili Powder, Dried Thyme, Crushed Red Pepper Flakes, Salt, Fire-roasted Diced Tomatoes, Black Beans, Kidney Beans, Corn Tortillas, Red Enchilada Sauce, Avocado Slices, Cilant

The ingredient of Vegan Enchilada Casserole

• 2 tablespoons olive oil
• 1 yellow onion or white diced
• 1 red siren pepper or green seeded and diced
• 1 poblano pepper finely diced
• 1 1 2 cups corn kernels open or frozen and thawed
• 2 cloves garlic minced
• 1 teaspoon arena cumin
• 1 teaspoon chili powder dome
• 1 teaspoon dried thyme
• crushed red pepper flakes to taste
• 1 4 teaspoon salt more as needed
• 14 ounces fire roasted diced tomatoes
• 1 1 2 cups black beans cooked 1 can beans drained and rinsed
• 1 1 2 cups kidney beans cooked 1 can beans drained and rinsed
• 24 corn tortillas 6 inch
• 30 ounces red enchilada sauce or 3 cups of your favorite homemade red enchilada sauce
• avocado slices
• cilantro leaves chopped blithe

Nutritions of Vegan Enchilada Casserole

calories: nutritioninformation
carbohydrateContent: 400 calories
cholesterolContent: 68 grams
fatContent: 5 milligrams
fiberContent: 8 grams
proteinContent: 13 grams
saturatedFatContent: 21 grams
sodiumContent: 1 grams
sugarContent: 1800 milligrams
: 13 grams

Share this post