Stacked Fajita Vegetable Enchilada Casserole
""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."..."
INGREDIENTS
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1/2 zucchini, cut into 1/4-inch slices
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1 cup red bell pepper slices
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1 onion, cut into 1/4-inch slices and separated into rings
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1 cup water
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1 teaspoon vegetable oil
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1 (1.27 ounce) packet dry fajita seasoning
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1/2 cup all-purpose flour
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1/2 cup nutritional yeast
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1 teaspoon salt
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1 1/2 teaspoons garlic powder
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1/2 teaspoon dry mustard powder
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2 cups water
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1/4 cup margarine
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2 (10 ounce) cans red enchilada sauce
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5 (9 inch) whole-wheat tortillas, torn into 1-inch pieces
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1 1/2 cups cooked brown rice
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3 (15 ounce) cans black beans, rinsed and drained
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1 tablespoon sliced black olives (optional)
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1/4 avocado - peeled, pitted and diced (optional)
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2 tablespoons chopped tomato (optional)
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1 jalapeno pepper, seeded and thinly sliced (optional)
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2 tablespoons chopped onion (optional)
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2 tablespoons prepared salsa (optional)
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2 tablespoons sour cream (optional)
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