Vegan Enchilada Bake

• 1 cup crushed tomatoes
• 2 cups cooked white rice
• 1 (15 ounce) can vegetarian refried beans
• 1/2 (16 ounce) can diced tomatoes and green chiles (such as RO*TEL(R))
• 8 ounces sliced seitan
• 1/2 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya(R))
• 9 (6 inch) corn tortillas
• 1 (15 ounce) can green enchilada sauce

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 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. Repeat with 2 more layers.
3. Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.

tomatoes, white rice, vegetarian refried beans, tomatoes, seitan, cheese, corn tortillas, green enchilada sauce

Taken from www.allrecipes.com/recipe/263660/vegan-enchilada-bake/ (may not work)