![](https://cdn.statically.io/img/www.allrecipes.com/thmb/K-3UuR1jvs-1yQrMdimRkb88kAg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9444569-310ad29db1e3453395572fd765987317.jpg)
Ingredients
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1 cup crushed tomatoes
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2 cups cooked white rice
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1 (15 ounce) can vegetarian refried beans
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½ (16 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
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8 ounces sliced seitan
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½ (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
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9 (6 inch) corn tortillas
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1 (15 ounce) can green enchilada sauce
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.
Nutrition Facts (per serving)
395 | Calories |
8g | Fat |
58g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 395 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 3g | 17% |
Sodium 1158mg | 50% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 9g | 34% |
Total Sugars 2g | |
Protein 22g | 44% |
Vitamin C 11mg | 13% |
Calcium 100mg | 8% |
Iron 4mg | 19% |
Potassium 450mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.