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Vegan Enchilada Bake

Vegan Enchilada Bake

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Sauce and base

    • 1 cup crushed tomatoes
    • 1 (15 ounce) can green enchilada sauce

  • Rice and beans

    • 2 cups cooked white rice
    • 1 (15 ounce) can vegetarian refried beans

  • Tomatoes and chiles

    • ½ (16 ounce) can diced tomatoes and green chiles

  • Protein

    • 8 ounces sliced seitan

  • Cheese substitute

    • ½ (8 ounce) package shredded mozzarella-style vegan cheese

  • Tortillas

    • 9 (6 inch) corn tortillas

STEPS

1

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

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.

3

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

NUTRIENTS

Per 1 serving

🔥

395

Calories

  • 22
    Protein
  • 58
    Carbs
  • 8
    Fats

💡 For extra flavor, garnish with fresh cilantro or a squeeze of lime juice before serving.Leftovers can be stored in an airtight container in the freezer for up to 3 months.Seitan can be replaced with tofu or tempeh for variety, or use beans for a soy-free option.