Vegan Enchilada Casserole (Protein-Rich!)

Vegan Enchilada Casserole (Protein-Rich!)

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This post is sponsored by USA Pulses & Pulse Canada.This Vegan Enchilada Casserole makes a fast weeknight dinner. You can prepare it all on the stove top in just about 30 minutes, and it’s loaded with plant-based protein.

The key to this quick-cooking casserole is the use of quinoa and red lentils, both of which become tender in just about 15 minutes. Quinoa is a complete source of plant-based protein, containing all of the essential amino acids the body needs, and it also helps keep this meal naturally gluten-free.

Red lentils are one of my favorite types of pulses to work with, because they cook so quickly. Lentils contain high levels of soluble fiber, which is thought to promote heart and digestive health, and it may also help to stabilize blood sugar. Lentils make a great vegetarian meat substitute, because their small size makes them an easy ground beef substitute that will pick up the flavor of the seasonings you use.

I also added black beans to this dish for added texture, protein, and fiber. Black beans are thought to help promote healthy bones, thanks to their mineral content, including iron, calcium, magnesium, and zinc. They also contain potassium, which is thought to help lower blood pressure, but if you buy canned beans make sure to look for options with no salt added.

Cooked with chopped tomatoes and Mexican spices, this skillet meal has all the enchilada flavor you love, without much work. I hope you’ll enjoy it!

5 from 2 votes

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Vegan Enchilada Casserole

Prep Time

5 mins

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The key to this quick-cooking casserole is the use of quinoa and red lentils, both of which become tender in just about 15 minutes. Quinoa is a complete source of plant-based protein, containing all of the essential amino acids the body needs, and it also helps keep this meal naturally gluten-free.

Red lentils are one of my favorite types of pulses to work with, because they cook so quickly. Lentils contain high levels of soluble fiber, which is thought to promote heart and digestive health, and it may also help to stabilize blood sugar. Lentils make a great vegetarian meat substitute, because their small size makes them an easy ground beef substitute that will pick up the flavor of the seasonings you use.

I also added black beans to this dish for added texture, protein, and fiber. Black beans are thought to help promote healthy bones, thanks to their mineral content, including iron, calcium, magnesium, and zinc. They also contain potassium, which is thought to help lower blood pressure, but if you buy canned beans make sure to look for options with no salt added.

Cooked with chopped tomatoes and Mexican spices, this skillet meal has all the enchilada flavor you love, without much work. I hope you’ll enjoy it!

Print

Vegan Enchilada Casserole

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

This Vegan Quinoa Enchilada Casserole is ready in 30 minutes for a quick weeknight dinner. It's loaded with plant-based protein and is gluten-free, too!

Course: Main Course

Servings: 4

Calories: 368 kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 (25 oz) box chopped tomatoes (nothing else added)
  • 1.5 teaspoons fine sea salt
  • 1 cup quinoa
  • 1/2 cup red lentils
  • 1 cup water
  • 1.5 cups cooked black beans (or one 15 oz. can, drained and rinsed)
Read the whole recipe on Detoxinista