Vegan Enchilada Bake

Recipesfull introduces to you: Enchilada Recipes. (Vegan Enchilada Bake). Casserole-style vegan enchiladas.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 6

Yield: 1 casserole

Vegan Enchilada Bake

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

Beef Enchiladas II

Main Dish

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.

Nutritional Information

Vegan Enchilada Bake

Servings Per Recipe:6

Calories: 395.1

% Daily Value *

Protein: 21.9g 44%

Carbohydrates: 57.5g 19%

Dietary Fiber: 9.4g 38%

Sugars: 2g

Fat: 8.4g 13%

Saturated Fat: 3.4g 17%

Vitamin A Iu: 733IU 15%

Niacin Equivalents: 3.5mg 27%

Vitamin B6: 0.3mg 21%

Vitamin C: 11.3mg 19%

Folate: 47.1mcg 12%

Calcium: 99.5mg 10%

Iron: 3.5mg 20%

Magnesium: 59mg 21%

Potassium: 450.1mg 13%

Sodium: 1158mg 46%

Thiamin: 0.2mg 17%

Calories From Fat: 75.6

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.