Ingredients
6
6 servings
- •1 cup crushed tomatoes
- •2 cups cooked white rice
- •1 (15 ounce) can vegetarian refried beans
- •0.5 (16 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- •8 ounces sliced seitan
- •0.5 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
- •9 (6 inch) corn tortillas
- •1 (15 ounce) can green enchilada sauce
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.
Nutritional Facts
Per 6 servings
- Calories: 395
- Carbohydrate: 58g
- Fat: 8g
- Fiber: 9g
- Protein: 22g
- Sugar: 2g
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