Stacked Fajita Vegetable Enchilada Casserole Recipe

Ingredients For Stacked Fajita Vegetable Enchilada Casserole Recipe

• 0.5 inch Zucchini, cut into 1/4 slices
• 1 cup Red bell pepper slices
• 1 inch Onion, cut into 1/4 slices and separated into rings
• 1 cup Water
• 1 teaspoon Vegetable Oil
• 1 Packet dry fajita seasoning
• 0.5 cup All purpose flour
• 0.5 cup Nutritional Yeast
• 1 teaspoon Salt
• 1.5 teaspoon Garlic powder
• 0.5 teaspoon Dry Mustard Powder
• 2 cup Water
• 0.25 cup Margarine
• 2 can Red Enchilada Sauce
• 5 inch Whole wheat tortillas, torn into 1 s
• 1.5 cup Cooked Brown Rice
• 3 can Black Beans, Rinsed And Drained
• 1 tablespoon Sliced Black Olives
• 0.25 Avocado peeled, pitted and diced
• 2 tablespoon Chopped tomato
• 1 Jalapeno Pepper, Seeded And Thinly Sliced
• 2 tablespoon Chopped Onion
• 2 tablespoon Prepared Salsa