Vegan Enchilada Casserole
Ingredients
The casserole
-
18
pieces
corn tortillas
-
3
cups
vegan taco meat
-
2
cups
cauliflower rice
-
2
cups
red enchilada sauce
-
1
cup
vegan cheese sauce
-
½
cup
sliced green onions
-
¼
cup
chopped cilantro
Toppings
-
to taste
shredded lettuce
-
to taste
guacamole
-
to taste
salsa
Instructions
- Preheat the oven to 350°F (175°C).
- Layer the ingredients in a 9 x 13 baking dish starting with ½ cup of enchilada sauce.
- Add 6 corn tortillas, followed by the vegan taco meat and 1 cup of vegan cheese sauce.
- Add another layer of 6 corn tortillas, then ½ cup of enchilada sauce and 2 cups of cauliflower rice.
- Top with the remaining 6 corn tortillas, pour over 1 cup of enchilada sauce, and sprinkle with green onions and cilantro.
- Bake for 25 minutes.
- Allow to cool slightly, then add toppings of choice and serve.
Nutrition Facts (estimated)
Servings
8
Calories
329
Total fat
5g
Total carbohydrates
61g
Total protein
10g
Sodium
506mg
Cholesterol
0mg
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