Vegan Enchilada Bake Recipe

Introducing our delectable Vegan Enchilada Bake – a mouthwatering twist on a classic Mexican favorite that will tantalize your taste buds and leave you craving more. Bursting with vibrant flavors and wholesome ingredients, this plant-based delight is a celebration of fresh, nourishing components harmoniously layered to create a symphony of tastes and textures.

Whether you’re a seasoned vegan or simply exploring the world of plant-based cuisine, this enchilada bake is a testament to the fact that cruelty-free eating can be both delicious and satisfying. Get ready to embark on a culinary journey that combines the warmth of traditional Mexican spices with the goodness of plant-powered ingredients.

Let’s dive into the kitchen and craft a masterpiece that not only honors your commitment to compassionate living but also elevates your dining experience to new heights

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Servings: 6

Yield: 1 casserole

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

Step – 01

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

Step – 02

• 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 – 03

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

Nutrition Facts (per serving)

Calories	395
Fat	8g
Carb	58g
Protein	22g