Enchilada Breakfast Casserole

CHEFTOGRAPHER
10Ingredients
55Minutes
180Calories

Ingredients

US|METRIC
  • 1 batch eggs (Vegan Breakfast, You can print this from the post! Cook it a little less than the recipe calls for, it will continue to brown as the bottom layer of this casserole.)
  • 12 corn tortillas (cut into wedges)
  • 10 ounces vegan cheddar cheese (shredded, Such as Follow Your Heart Vegan Gourmet)
  • 15 ounces pinto beans
  • 15 ounces corn (organic)
  • 3 medium zucchini (sliced into ½" rounds)
  • 24 ounces red enchilada sauce (such as Frontera Red Chile Enchilada sauce)
  • romaine lettuce
  • vegan sour cream
  • hot sauce
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    NutritionView More

    180Calories
    Sodium35% DV830mg
    Fat2% DV1.5g
    Protein14% DV7g
    Carbs13% DV38g
    Fiber24% DV6g
    Calories180Calories from Fat20
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat
    Trans Fat
    Cholesterol
    Sodium830mg35%
    Potassium470mg13%
    Protein7g14%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber6g24%
    Sugars10g20%
    Vitamin A25%
    Vitamin C40%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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