Description
Casserole-style vegan enchiladas.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6