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Enchilada Casserole


  • 2 cups of cooked brown rice
  • 1 tsp olive oil
  • 1 red onion, chopped
  • 3 bell peppers, chopped
  • 1-3 tbsp taco seasoning mix (low-sodium)
  • 1 can black beans, drained and rinsed
  • 1.5-2 cups enchilada sauce
  • 1/2 cup Daiya cheese (or other non-dairy cheese)
  • 1 cup chopped green onions
  • salt & pepper, to taste
  • 20 bean tortilla chips (about 2 handfuls), crushed
  • Avocado, salsa, etc, to garnish


Step 1

Preheat oven to 350F and grab a 2-quart casserole dish. Cook rice as directed by package.

Step 2

In a large skillet, sauté the chopped onion and peppers in the olive oil over medium heat for about 7-8 mins.

Step 3

Add the taco seasoning, drained and rinsed black beans, and 1 cup of the enchilada sauce. Stir well and cook for another 5 mins.Stir in the cheese, rice, and chopped green onion. Season with salt and pepper to taste and adjust seasonings if necessary.

Step 4

Spread 1/2 cup of enchilada sauce over the bottom of the casserole dish. Scoop on the skillet mixture and spread out evenly. Spoon on the rest of the sauce on top and sprinkle with cheese.

Step 5

Bake for 15-20 mins at 350F until heated through. Sprinkle with crushed nacho chips, chopped avocado and salsa if desired just before serving.



Serve with a whole-grain burrito or with a big green salad.