Vegan Enchilada Bake
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Vegan Enchilada Bake

1. Crushed tomatoes - 1 cup
2. Cooked white rice - 2 cups
3. Vegetarian refried beans - 1 (15 ounce) can
4. Diced tomatoes and green chiles (such as RO*TEL®) - ½ (16 ounce) can
5. Sliced seitan - 8 ounces
6. Shredded mozzarella-style vegan cheese (such as Daiya®) - ½ (8 ounce) package
7. Corn tortillas - 9 (6 inch)
8. Green enchilada sauce - 1 (15 ounce) can

How to cook deliciously - Vegan Enchilada Bake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

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.

3. Stage

Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.