Vegan Enchilada Bake

4.4

(7)

6 Reviews

5 Photos

Casserole-style vegan enchiladas.

Submitted by Erica Anderson

Updated on January 29, 2022

Tested by

Allrecipes Test Kitchen

5

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

6

Yield:

1 casserole

Jump to Nutrition Facts

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

Directions

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.

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.

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