August 24, 2020

Vegan Enchilada Bake

Name: Vegan Enchilada Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups brown rice (cooked); 2 cups black beans, (cooked); 1/2 cup fat-free refried beans; 1 cup enchilada sauce; 8 corn tortillas

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In 2018, my dad was facing some pretty serious health issues while I was in Indiana helping my parents out. During that time I relied heavily on this enchilada bake to be a quick, delicious, and healthy dinner. On days that I knew the afternoon would be spent in the doctors office while my dad was getting checked up, I would always plan on having the enchilada bake ready to go for dinners.

This is really a simple dish that can be made to suit really any set of taste preferences. I love making this bake with black beans, fat-free refried beans, and brown rice. I have also added sweet corn to this bake in the past and that has been delicious.

And as football season gets rolling, this is a great dish to bring to a watch party as the main dish or as a dip depending on how you prefer to eat it.

Vegan Enchilada Bake

Author: Gabriel Miller
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x

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Description

This vegan enchilada bake is the perfect recipe to introduce loved ones to a plant-based diet or to serve at your next super bowl party!

Scale

Ingredients

2 cups brown rice (cooked)
2 cups black beans, (cooked)
1/2 cup fat-free refried beans
1 cup enchilada sauce
8 corn tortillas

Instructions

Place 4 of the corn tortillas on the bottom of a glass baking dish. Spread fat-free refried beans out onto the corn tortillas. Next, spread the rice and black beans onto the layer of the refried beans.
Layer the 4 remaining corn tortillas on top of the rice and bean layer. Then pour the enchilada sauce so that it covers the entire dish.
Bake for 25 minutes at 375 F.