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Vegan Enchilada Bake

4

0 min

Vegan Enchilada Bake

Vegan Enchilada Bake Photo 1

Time

0 min

Serving

6 persons

Calories

395

Rating

4.00★ (7)

Cuisine

Author: Victoria Buriak
Casserole-style vegan enchiladas.

Ingredients

  • tomatoes: 1 cup (crushed)
  • white rice: 2 cups (cooked)
  • vegetarian refried beans: 1 can (15 ounce can)
  • tomatoes and green Chilis (such as RO*TEL®): 0.5 can (16 ounce can, diced)
  • ounces sliced seitan: 8 piece
  • mozzarella-style vegan cheese (such as Daiya®): 0.5 pack (8 ounce pack, shredded)
  • corn tortillas: 9 piece (6 inch)
  • green enchilada sauce: 1 can (15 ounce can)

Metric Conversion

Stages of cooking

Vegan Enchilada Bake Photo 21
Vegan Enchilada Bake Photo 32
Vegan Enchilada Bake Photo 43
  1. Preheat the oven to 350 degrees F (175 degrees C).
    Vegan Enchilada Bake Photo 2
  2. 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.
    Vegan Enchilada Bake Photo 3
  3. Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.
    Vegan Enchilada Bake Photo 4

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