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Mexican Layered Casserole Vegan 3.5 Points

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Ingredients

Adjust Servings:
1/4 cup water
1 small onion (chopped )
1 medium green bell pepper (chopped)
1 garlic clove (minced )
15 ounces kidney beans, canned (drained and rinsed)
15 ounces black beans, canned (drained and rinsed )
1 1/2 cups frozen corn kernels
1 1/2 cups cooked brown rice
1 1/2 cups tomato sauce
4 ounces chopped green chilies
2 teaspoons chili powder
2 teaspoons ground cumin
4 cups enchilada sauce
12 corn tortillas (soft)
green onion (finely chopped)

Nutritional information

348.6
Calories
24 g
Calories From Fat
2.7 g
Total Fat
0.5 g
Saturated Fat
0 mg
Cholesterol
1471.9 mg
Sodium
71.3 g
Carbs
14 g
Dietary Fiber
12.8 g
Sugars
14.3 g
Protein
438g
Serving Size

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Mexican Layered Casserole Vegan 3.5 Points

Features:
    Cuisine:

    Yum, fast and easy!! Made a large portion...

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Mexican Layered Casserole Vegan(3 5 Points), From angelfire com, Yum, fast and easy!! Made a large portion , I have gone back to this recipe time and again when I need to make something delicious and high in fiber! Sometimes I make it with significantly less tomato sauce, if all I have available is the kind with junk (like citric acid & spices) added to it I have also added ground turkey at times


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    Steps

    1
    Done

    Place the Water in a Large Pan With the Onion, Green Pepper, and Garlic. Cook Over Medium Heat, Stirring Frequently, Until Softened, About 5 Minutes. Add the Beans, Corn, Rice, Tomato Sauce, Chilies, Chili Powder, and Cumin. Stir to Mix, Then Cook Over Low Heat Until Warmed Through, About 10 Minutes. Remove from the Heat and Set Aside.

    2
    Done

    Preheat the Oven to 350. Pour About 1/2 Cup of the Enchilada Sauce Into the Bottom of a 13 X 9-Inch Casserole Dish and Spread Evenly Over the Bottom. Pour the Rest of the Enchilada Sauce Into a Bowl. Dip 4 of the Tortillas, One at a Time, Into the Enchilada Sauce, Then Layer Them in the Bottom of the Casserole Dish.

    3
    Done

    Spread Half of the Bean Mixture Over the Tortillas. Repeat With the Next 4 Tortillas and the Remaining Mixture. Finish With the Last 4 Tortillas. Pour the Remaining Enchilada Sauce Over the Top and Spread Evenly. Sprinkle With the Chopped Green Onion.

    4
    Done

    Cover and Bake For 40 Minutes. Remove from the Oven and Let Rest 5 Minutes Before Serving. Serve With Salsa to Spoon Over the Top, If Desired.

    5
    Done

    Serving Size : 8.

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    Grace White

    Pastry prodigy whipping up delicate and delicious pastries with finesse.

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