Vegan Enchilada Bake

Name: Vegan Enchilada Bake
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; 1 (15 ounce) can green enchilada sauce

8 ingredients

3 steps

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
1 (15 ounce) can green enchilada sauce

Directions

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.