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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
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 395 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat3g | 17% |
| Sodium1158mg | 50% |
| Total Carbohydrate58g | 21% |
| Dietary Fiber9g | 34% |
| Total Sugars2g | |
| Protein22g | |
| Vitamin C11mg | 57% |
| Calcium100mg | 8% |
| Iron4mg | 19% |
| Potassium450mg | 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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