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Vegan Enchilada Casserole

Vegan Enchilada Casserole

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Enchiladas:

1 tbsp olive oil
1 onion yellow; chopped
1 bell pepper chopped and seeds removed
2 cloves garlic minced
1 tsp cumin ground
1 tsp chili powder
pinch cayenne pepper
1 25 oz box tomatoes chopped (with nothing else added)
1/2 tsp salt sea, fine
1 cup quinoa
1/2 cup lentils, red
1 cup water
1 1/2 cups black beans cooked

Optional Toppings:

cilantro fresh
avocado
radishes sliced

Instructions

Heat the olive oil in a 3.5 quart skillet or Dutch oven over medium heat. Sauté the onion and pepper until softened, about 8 minutes.
Add in the garlic, cumin, chili powder, and cayenne pepper, if using, and sauté until fragrant, about one more minute.
Add in the chopped tomatoes (with their juices), salt, quinoa, red lentils, water, and black beans. Stir well and bring the liquid to a boil. Cover and lower the heat to a simmer, cooking until the quinoa and lentils are tender, about 15 minutes.
Remove the lid and fluff with a fork. Serve warm with a topping of fresh cilantro, avocado slices, and radishes, if desired.