Vegan Enchilada Bake

Directions

Ingredients :

1 cup crushed tomatoes

2 cups cooked white rice

1 (15 ounce) can vegetarian refried beans

½ (16 ounce) can diced tomatoes and green chiles (such as RO*TEL®)

8 ounces sliced seitan

½ (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)

9 (6 inch) corn tortillas

1 (15 ounce) can green enchilada sauce

Methods :

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.