Avocado A Simple Fruit Cookbook for Preparing Avocados nodrm by Unknown

Author:Unknown
Language: eng
Format: azw3, epub
Published: 2020-09-14T12:30:36.873000+00:00

ZUCCHINI

Fajita Bake

Prep Time: 30 mins

Total Time: 1 hr 25 mins

Servings per Recipe: 8

Calories

457 kcal

Fat

11.2 g

Carbohydrates 77.4g

Protein

20.5 g

Cholesterol

2 mg

Sodium

1678 mg

Ingredients

1/2 zucchini, cut into 1/4-inch slices

5 (9 inch) whole-wheat tortillas, torn into

1 C. red bell pepper slices

1-inch pieces

1 onion, cut into 1/4-inch slices and

1 1/2 C. cooked brown rice

separated into rings

3 (15 oz.) cans black beans, rinsed and

1 C. water

drained

1 tsp vegetable oil

1 tbsp sliced black olives (optional)

1 (1.27 oz.) packet dry fajita seasoning

1/4 avocado - peeled, pitted and diced

1/2 C. all-purpose flour

(optional)

1/2 C. nutritional yeast

2 tbsp chopped tomato (optional)

1 tsp salt

1 jalapeno pepper, seeded and thinly

1 1/2 tsp garlic powder

sliced (optional)

1/2 tsp dry mustard powder

2 tbsp chopped onion (optional)

2 C. water

2 tbsp prepared salsa (optional)

1/4 C. margarine

2 tbsp sour cream (optional)

2 (10 oz.) cans red enchilada sauce

Directions

1. Set your oven to 350 degrees F before doing anything else.

2. In a large bowl, mix together the zucchini, red bell pepper, and 1 onion, 1 C. of the water, vegetable oil and dry fajita seasoning.

3. Marinate for about 1-2 hours then drain the vegetables.

4. Heat a large skillet on medium heat and cook the vegetables for about 10 minutes.

5. Transfer the vegetables into a bowl and keep aside.

6. In a pan, place the flour, nutritional yeast, salt, garlic powder, dry mustard powder and 2 C.

of the water and beat till well combined.

7. Place the pan on medium heat and bring to a boil.

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Zucchini Fajita Bake

8. Reduce the heat to low and simmer for about 5 minutes, beating continuously.

9. Stir in the margarine and remove from the heat.

10. Spread 1/2 can of enchilada sauce in the bottom of a 13x9-inch baking dish evenly.

11. Top with 1/4 of the tortilla pieces, followed by 1/2 C. of the brown rice.

12. Place 1/3 of the cooked vegetables over the brown rice.

13. Spread 1 can of the black beans over the vegetables and top with 1/4 of the nutritional yeast sauce evenly.

14. Repeat the layers twice.

15. Make a final layer with the remaining 1/4 of the tortilla pieces, remaining nutritional yeast sauce and remaining 1/2 can of the enchilada sauce.

16. Cook in the oven for about 30-45 minutes.

17. Remove from the oven and keep aside for about 10 minutes.

18. Top the casserole with the black olives, avocado, tomato, jalapeño pepper, 2 tbsp of chopped onion, salsa and sour cream before serving.

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