Vegan Enchilada Casserole

jessicainthekitchen.com

Vegan Dispatcher

2 ¼ cups vegetable broth, (540ml)

1 ½ cups uncooked quinoa, (270g)

15 oz can black beans, drained and rinsed, (425g)

15 oz can corn kernels, drained and rinsed, (418g)

14.5 oz can diced tomatoes, about 2 cups (do not drain), (411g)

1 cup enchilada sauce, (240ml)

¾ cup chopped green bell pepper, (roughly 100g)

¾ cup chopped red bell pepper, (roughly 100g)

1 medium onion, chopped OR ½ large red onion (100g)

5 cloves garlic, minced

1 tablespoon chili powder or chipotle powder

½ teaspoon sea salt

½ teaspoon ground black pepper

1 ½ teaspoons cumin powder

juice of 1 large lime, about 1 ½ tablespoons

1 ¼ cups vegan mozzarella cheese shreds, or a mix if you like

TO GARNISH: chopped parsley, chopped tomatoes, vegan sour cream

Directions at jessicainthekitchen.com

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