Name: Vegan Enchilada Casserole
Prep time: 40 min
Cook time: 94 min
Total time: 135 min
Yield: 6 servings
Ingredients: 2.25 cup vegetable broth ((540ml)); 1.5 cup uncooked quinoa ((270g)); 15 oz black beans (can, drained and rinsed (425g)); 15 oz corn kernels (can, drained and rinsed (418g)); 14.5 oz diced tomatoes (can, about 2 cups (do not drain) (411g)); 1 cup enchilada sauce ((240ml)); 0.75 cup green bell pepper (chopped (roughly 100g)); 0.75 cup red bell pepper (chopped (roughly 100g)); 1 null medium onion (chopped OR 0.5 large red onion (100g)); 5 cloves garlic (minced); 1 tbsp chili powder (or chipotle powder); 0.5 tsp sea salt; 0.5 tsp ground black pepper; 1.5 tsp cumin powder; 1.5 tbsp lime juice (from 1 large lime); 1.25 cup vegan mozzarella (shreds); null to_garnish chopped parsley; null to_garnish chopped tomatoes; null to_garnish vegan sour cream; null to_garnish avocado; null to_garnish green onions

Instructions

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1

Add the vegetable broth (2.25 cups), uncooked quinoa (1.5 cups), black beans (15 oz), corn kernels (15 oz), diced tomatoes (14.5 oz), enchilada sauce (1 cup), chopped green bell pepper (0.75 cup), chopped red bell pepper (0.75 cup), onion (1 medium), garlic (5 cloves), chili powder (1 tbsp), sea salt (0.5 tsp), ground black pepper (0.5 tsp), and cumin powder (1.5 tsp) into the slow cooker. Stir well to combine.
2

Set the slow cooker to HIGH for 2.25 hours (2 to 2.5 hours depending on your slow cooker).
3

With 10 minutes left in cooking, open the slow cooker and stir in the lime juice (1.5 tbsp) and half of the vegan mozzarella (1.25 cups). Smooth the mixture flat and sprinkle the remaining [vegan mozzarella] over the top. Replace the lid and cook for the last 10 minutes.
4

Serve the casserole with your favorite toppings such as [chopped parsley], [chopped tomatoes], [vegan sour cream], [avocado], and [green onions]. Enjoy!