Enchilada Rice Casserole
This vibrant enchilada rice casserole is a healthy, flavorful vegan meal. Combining rich enchilada sauce with brown rice, refried beans, corn, and fresh vegetables, it delivers a savory Mexican taste. Perfect for a quick weeknight dinner, this satisfying casserole is cooked in just 30 minutes.
Price per Serving
Instructions
- 1
Preheat oven to 350 degrees F (175 C).
- 2
In a large mixing bowl, combine cooked brown rice (4 cups), vegetarian refried beans (1 can), enchilada sauce (2 cans), white onion (1 cup), green pepper (1 cup), and frozen corn (1 cup).
- 3
Pour the mixture into an 8x8 casserole dish. Top with any remaining [enchilada sauce] not used in the mixture. Sprinkle with vegan cheddar shreds (0.5 cup).
- 4
Bake for 28-30 minutes, or until the mixture is heated through and the vegetables are tender. If the [vegan cheddar shreds] start to brown too much after 25 minutes, cover the dish with aluminum foil to prevent burning.
- 5
Garnish with [cilantro] and serve warm.
Nutrition Facts
Per portion
Macronutrients
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