Enchilada Casserole 2

Serving size:
 4 Servings


    • 1 c
    • corn kernels (frozen, thawed)
    • 2 c
    • brown rice (cooked)
    • 1 cn
    • vegetarian refried beans (28-oz)
    • 1 1⁄2 c
    • monterey jack (or cheddar cheese, shredded, or vegan cheese)
    • 1 cn
    • enchilada sauce (15-oz, red or green)
    • 6
    • whole wheat tortillas (6 to 8-inch diameter)
10 minutes
Ready in
10 minutes


This is a quick-fix and can easily be made vegan.

Adapted from Vegan Family Favorites by Erin Pavlina


Preheat oven to 400°F. In a medium saucepan, heat refried beans until hot. Then add the cooked brown rice, corn, half of the shredded cheese, and half of the enchilada sauce. Mix together. Lightly oil a 7x13-inch casserole dish, then put in 1-2 tablespoons of enchilada sauce and spread it around the bottom to coat. Layer 2 tortillas in the dish. Spread half the bean mixture on top. Layer with another 2 tortillas. Spread the rest of the bean mixture on top, and then add the final 2 tortillas on top. Spread some sauce on the top tortillas, and then sprinkle with remaining cheese. Cover with a lid or aluminum foil and bake for 20 minutes or until cheese is hot and bubbly. (You may need to take the lid off the last few minutes and broil the casserole to get the vegan cheese to melt.) Let stand 5 minutes. Serve with sour cream (dairy or vegan) if desired.