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15 minutes
45 minutes
60 minutes
- 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
- Preheat your oven to 350°F (175°C).
- Start by creating a base with crushed tomatoes in a casserole dish. Layer evenly: rice, beans, diced tomatoes, seitan, vegan cheese, tortillas, and enchilada sauce three times, making sure to stack them in the specified order each time.
- Bake until vegan cheese is melted and casserole is heated through, approximately 45 minutes in the preheated oven.
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