This has become a staple meal at our house. It is a great way to help use refrigerator delights (leftovers) or to make from scratch. It is a tasty dish we have served to our meat-eating friends and family with rave reviews. The 'cheese' sauce could be substituted for real cheese. Use your choice of red, yellow, green, or orange bell peppers, and black beans, kidney beans, or pinto beans.

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Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place zucchini, red bell pepper, and 1 onion sliced into rings into a bowl; stir in 1 cup water, vegetable oil, and dry fajita seasoning. (Mixture can be left to marinate 1 to 2 hours, if desired.) Drain vegetables.

  • Heat vegetables in a large skillet over medium heat. Cook and stir until soft and slightly browned, about 10 minutes; transfer to a bowl and set aside.

  • Place flour, nutritional yeast, salt, garlic powder, and dry mustard powder into a saucepan and whisk in 2 cups water until thoroughly combined.

  • Place saucepan over medium heat and bring the mixture to a boil; reduce heat to low and simmer, whisking constantly until thick, about 5 minutes.

  • Stir in margarine and remove sauce from heat.

  • Pour 1/2 can of enchilada sauce into bottom of a 9x13-inch baking dish and spread the sauce out to cover the bottom. Top with 1/4 of the tortilla pieces, and spread 1/2 cup brown rice onto the tortillas.

  • Spread 1/3 of the cooked vegetables over the brown rice.

  • Spread 1 can of black beans over the vegetables; cover beans with 1/4 of the nutritional yeast sauce.

  • Repeat the layers twice more.

  • Make a final layer containing remaining 1/4 of the tortilla pieces, remaining nutritional yeast sauce, and remaining 1/2 can enchilada sauce.

  • Bake casserole in the preheated oven until bubbling, 30 to 45 minutes; allow to stand for 10 minutes.

  • Top casserole with optional black olives, avocado, tomato, jalapeno pepper, 2 tablespoons of chopped onion, salsa, and sour cream before serving.

Nutrition Facts

457 calories; protein 20.5g; carbohydrates 77.4g; fat 11.2g; cholesterol 1.6mg; sodium 1678.1mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2012
OMG...this was FABULOUS! I joined the website just so I could rate the dish. So here's the deal...I'm not a fan of peppers 3 cans of beans sounded like a lot and I've never made "cheese" with nutritional yeast. I got the nutritional yeast at Whole Foods (bulk section). However I made this WORD for WORD and it was amazing. I've told everyone I know. Expand yourself and make it! Read More
(10)

Most helpful critical review

Rating: 3 stars
11/05/2012
This has great potential. However the rice didn't stand out enough - there either needs to be a lot more or you might as well just leave it out. I think next time I will leave it out because you don't really need rice when you've already got tortillas! As for the tortillas I think I will leave them whole in the future and just use more of them. The casserole fell apart too much for my taste when serving it (it ended up looking like chili on my plate); I think whole tortillas would help hold it together in layers a bit better. I only had two cans of beans instead of three but I think that was more than sufficient and I added LOTS more veggies because this recipe calls for so few. I love veggies so I used two smallish onions 3 peppers (red/yellow/green) a whole zucchini and mushrooms. I wouldn't bother with the oil/marinade step. Why waste time/ingredients? Just saute the veggies in the seasoning. The yeast sauce was VERY good though. I will definitely use that again. I like having vegan (if you take out the butter) recipes in my arsenal just in case I ever entertain vegans for dinner. And I love that this recipe calls for brown rice and whole wheat tortillas. I always substitute with whole grains in recipes anyway but it's nice to see a recipe actually call for them. Thanks David and Krista! Read More
(2)
17 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/07/2012
OMG...this was FABULOUS! I joined the website just so I could rate the dish. So here's the deal...I'm not a fan of peppers 3 cans of beans sounded like a lot and I've never made "cheese" with nutritional yeast. I got the nutritional yeast at Whole Foods (bulk section). However I made this WORD for WORD and it was amazing. I've told everyone I know. Expand yourself and make it! Read More
(10)
Rating: 4 stars
04/28/2012
I prepped the rice and veggies the day before to make this easier. Followed the recipe exactly except added a layer of cheese. Was a little unsure about the yeast sauce at first but it really made the meal! This recipe is a definite keeper for my family. I'm giving it only 4 stars because of the long prep time but it's definitely worth it because it makes plenty! Read More
(9)
Rating: 5 stars
06/15/2012
Absolutely fantastic! I made this for dinner the other night and my husband (a meat eater) could not stop raving! The only changes I made were to use green chiles instead of jalapeno a (cooked) bag of dried beans rather than canned and olive oil in place of the margarine. Definitely a keeper! Read More
(4)
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Rating: 3 stars
11/04/2012
This has great potential. However the rice didn't stand out enough - there either needs to be a lot more or you might as well just leave it out. I think next time I will leave it out because you don't really need rice when you've already got tortillas! As for the tortillas I think I will leave them whole in the future and just use more of them. The casserole fell apart too much for my taste when serving it (it ended up looking like chili on my plate); I think whole tortillas would help hold it together in layers a bit better. I only had two cans of beans instead of three but I think that was more than sufficient and I added LOTS more veggies because this recipe calls for so few. I love veggies so I used two smallish onions 3 peppers (red/yellow/green) a whole zucchini and mushrooms. I wouldn't bother with the oil/marinade step. Why waste time/ingredients? Just saute the veggies in the seasoning. The yeast sauce was VERY good though. I will definitely use that again. I like having vegan (if you take out the butter) recipes in my arsenal just in case I ever entertain vegans for dinner. And I love that this recipe calls for brown rice and whole wheat tortillas. I always substitute with whole grains in recipes anyway but it's nice to see a recipe actually call for them. Thanks David and Krista! Read More
(2)
Rating: 5 stars
09/12/2012
This was so good! I ended up marinating the veggies for about 4 hours. Skipped the nutritional yeast "cheese" step and used a can of condensed cheddar cheese soup instead. EDIT: I just wanted to update this regarding leftovers- I wish I could give them six stars. This dish only gets better the next day and topped with sour cream it is simply phenomenal! Read More
(2)
Rating: 4 stars
09/11/2014
I followed this recipe mostly. I had to switch out a few things due to allergies to Gluten. I used Corn tortillas instead of flour gluten free all purpose flour instead of white flour. I used olive oil instead of butter. I made the sauce but not sure I would make it again because I didn't like the way it smelled when I was cooking it and I'm really weird about my food smelling funny and then eating it anyways. I didn't hate the sauce... but will be looking for a different cheese sauce in the future. One preferably i don't have to myself to cut time. It took me alot longer then 30 minutes to prep this recipe. Regardless of all that I loved the dish in itself especially with topping it off with Jalapenos and sour cream. Next time I will be adding more vegetables I didn't feel like it had enough. As a vegetarian/gluten free eater I love my veggies:) Read More
(1)
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Rating: 4 stars
06/24/2012
Very good next time t will cut peppers and onions in strips Read More
(1)
Rating: 5 stars
02/11/2016
Varied recipe to be Celiac version and regular version. Honestly next time I make this and there WILL be a next time it will be without any tortillas or flour mixture. This recipe is GREAT all on its own without either of those! My family requested leave ALL breading off...then they ate chips with casserole! LOVED IT! Also bottom layer I used refried beans with green chiles from a can. They LOVED it! HIGHLY recommend! Read More
Rating: 4 stars
03/22/2018
This was a great dish and boy did it make a lot. It was a great way to use up a lot of leftover brown rice and tortillas. Will make it again but cut it in half. Read More
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