Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Detoxinista

Share This Recipe

Vegan Enchilada Casserole

Prep Time 5 minutes
Cook Time 25 minutes



  • 1 tbsp olive oil
  • 1 onion, yellow; chopped
  • 1 bell pepper, chopped and seeds removed
  • 2 cloves garlic, minced
  • 1 tsp cumin, ground
  • 1 tsp chili powder
  • pinch cayenne pepper
  • 1 25 oz box tomatoes, chopped (with nothing else added)
  • 1/2 tsp salt, sea, fine
  • 1 cup quinoa
  • 1/2 cup lentils, red
  • 1 cup water
  • 1 1/2 cups black beans, cooked

Optional Toppings:

  • cilantro, fresh
  • avocado
  • radishes, sliced


  • Heat the olive oil in a 3.5 quart skillet or Dutch oven over medium heat. Sauté the onion and pepper until softened, about 8 minutes.
  • Add in the garlic, cumin, chili powder, and cayenne pepper, if using, and sauté until fragrant, about one more minute.
  • Add in the chopped tomatoes (with their juices), salt, quinoa, red lentils, water, and black beans. Stir well and bring the liquid to a boil. Cover and lower the heat to a simmer, cooking until the quinoa and lentils are tender, about 15 minutes.
  • Remove the lid and fluff with a fork. Serve warm with a topping of fresh cilantro, avocado slices, and radishes, if desired.