Vegan Enchilada Bake

Name: Vegan Enchilada Bake
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup crushed tomatoes; 2 cups cooked white rice; 1 (15 ounce) can vegetarian refried beans; 1/2 (16 ounce) can diced tomatoes and green chiles (such as RO*TEL(R)); 8 ounces sliced seitan; 1/2 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya(R)); 9 (6 inch) corn tortillas

Vegetarian Dairy

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Ingredients

1 cup crushed tomatoes ⓘ
2 cups cooked white rice ⓘ
1 (15 ounce) can vegetarian refried beans ⓘ
1/2 (16 ounce) can diced tomatoes and green chiles (such as RO*TEL(R))
8 ounces sliced seitan ⓘ
1/2 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya(R)) ⓘ
9 (6 inch) corn tortillas

Instructions

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 & Diet Analysis (per serving)

232 kcal 12% DV

Protein Fat Carbs

Macronutrients

Protein 8.9g 18% DV

Total Fat 4.6g 6% DV

Carbs 38.6g 14% DV

Fiber 3.3g 12% DV

Sugar 3.2g 6% DV

Electrolytes

Sodium 470.8mg 20% DV

Potassium 270mg 6% DV

Cholesterol 9mg 3% DV

Vitamins & Minerals

Vitamin A 48mcg 5% DV

Vitamin C 6.9mg 8% DV

Calcium 179.3mg 14% DV

Iron 2mg 11% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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