Casserole-style vegan enchiladas.
Ingredients
- tomatoes: 1 cup (crushed)
- white rice: 2 cups (cooked)
- vegetarian refried beans: 1 can (15 ounce can)
- tomatoes and green Chilis (such as RO*TEL®): 0.5 can (16 ounce can, diced)
- ounces sliced seitan: 8 piece
- mozzarella-style vegan cheese (such as Daiya®): 0.5 pack (8 ounce pack, shredded)
- corn tortillas: 9 piece (6 inch)
- green enchilada sauce: 1 can (15 ounce can)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.
