This vegan enchilada casserole is a quick, hearty dinner of seitan, vegan cheese, refried beans, rice, and tortillas slathered in tomatoes and green enchilada sauce.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
395 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 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.
Step 3
Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.
Ingredients
2 cups cooked white rice
1 cup crushed tomatoes
1 (15 ounce) can green enchilada sauce
1 (15 ounce) can vegetarian refried beans
½ (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
9 (6 inch) corn tortillas
½ (16 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
