Vegan Enchilada Bake recipe
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Ingredients
- 1 cup crushed tomatoes 2 cups cooked white rice 1 (15 ounce) can vegetarian refried beans ½ (16 ounce) can diced tomatoes and green chiles (such as RO*TEL®) 8 ounces sliced seitan ½ (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®) 9 (6 inch) corn tortillas 1 (15 ounce) can green enchilada sauce
Nutrition Info
- 395.1 caloriescarbohydrate: 57.5 gcholesterol: : -fat: 8.4 gfiber: 9.4 gprotein: 21.9 gsaturatedFat: 3.4 gservingSize: -sodium: 1158 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Enchilada Bake
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 1/3 of the seitan, 1/3 of the vegan cheese, 1/3 of the tortillas, and 1/3 of the enchilada sauce into the dish, in that order. Repeat with 2 more layers.
Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.