For a spicier kick, add a pinch of cayenne pepper to the enchilada sauce. Feel free to substitute the seitan with other vegan protein sources like black beans, lentils, or crumbled tofu. To prevent tortillas from becoming soggy, lightly toast them in a dry skillet before layering.
Vegan Enchilada Bake
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS21
Experience the vibrant flavors of Mexico with this comforting vegan enchilada bake. Layers of savory fillings nestled between soft corn tortillas and smothered in a tangy enchilada sauce create a hearty and satisfying dish perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate58 g
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Fiber9 g
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Protein22 g
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Saturated Fat3 g
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Sodium1158 mg
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Sugar2 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
2 mins
Pour crushed tomatoes into the bottom of a casserole dish to prevent sticking. (2 minutes)
03
Step
10 mins
Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes and green chiles, 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. (10 minutes)
04
Step
15 mins
Repeat with 2 more layers, ensuring even distribution of ingredients. (15 minutes)
05
Step
55 mins
Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes. Let cool for 10 minutes before serving. (55 minutes)
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Please Rate
Eliane Hirthe
Jun 9, 2025This recipe is a lifesaver on busy weeknights! It's so easy to assemble and always a crowd-pleaser.
Citlalli Stroman
Apr 19, 2025I love that this recipe is vegan-friendly without sacrificing flavor. The seitan adds a satisfying chewiness, and the vegan cheese melts beautifully.
Kenna Monahan
Apr 16, 2025The tip about toasting the tortillas is a game-changer! It really helps to prevent them from getting mushy.