Casserole-style vegan enchiladas.
Ingredients
- 1 cup crushed tomatoes
- 2 cups cooked white rice
- 1 can vegetarian refried beans , 15 ounce
- 0.5 cans diced tomatoes and green chiles , 16 ounce
- 8 ounces sliced seitan
- 0.5 packages shredded mozzarella-style vegan cheese , 8 ounce
- 9 corns tortillas , 6 inch
- 1 can green enchilada sauce , 15 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
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.
-
3
Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.
Nutrition Facts
Per serving
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