Enchilada casserole

This is a good one! Very versatile. It can be vegan and gluten free with minor changes. 

Forgot to take a picture before we ate. 😋 Hubby went back for seconds!

Here's how I made it. I left the cheese out of my half. You could use rice to make it gluten free. Next time I will add corn also!

Please see the source website and original recipe at the end. She has great ideas on how to change this up!

Ingredients:

8-ounces dry fusilli pasta (3.5 cups dry noodles or half a 16-oz package)*

1 tsp olive oil

1 medium jalapeno pepper, seeded and chopped*

1 bell pepper, chopped

1-3 tbsp taco seasoning mix (I used homemade) to taste

1 can black beans (or 2 cups cooked), drained and rinsed

1 can pinto beans, drained and rinsed

1 can enchilada sauce

1 small jar salsa

1/3-1/2 cup cheese (or non-dairy cheese)

Directions:

 

1. Preheat oven to 350F and grab a 2-quart casserole dish. Add dry pasta to a pot of boiling water and cook per directions.

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

3. Add the taco seasoning, drained and rinsed beans, and salsa. Stir well and cook for another 5 mins.

4. Stir in the cheese and pasta. Season with salt and pepper to taste and adjust seasonings if necessary.

5. 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.

6. Bake for 15-20 mins at 350F until heated through. Sprinkle with crushed nacho chips, chopped avocado, salsa, and sour cream.

Yum!!

Read more: http://ohsheglows.com/2011/12/13/naughty-nice-vegan-enchilada-casserole/#ixzz2TsXiEEcp