Description
Chickpea & Rice Enchilada Bake combines bold Mexican flavors with comforting casserole goodness, perfect for any gathering.
Ingredients
Scale
- 2 cups cooked brown rice
- 1 can canned chickpeas
- 1 can diced fire-roasted tomatoes
- 1 can green chiles
- 1 cup green enchilada sauce
- 1 cup vegan yogurt
- 1 packet taco seasoning
- 3 stalks green onions
- 1 cup shredded vegan Mexican cheese
- 1/4 cup cilantro
- 1 medium avocado
- 1 bag tortilla chips
- 2 wedges lime
Instructions
- Preheat the oven to 400°F (200°C) and grease a 2-quart baking dish.
- Combine the cooked brown rice, chickpeas, diced fire-roasted tomatoes, green chiles, green enchilada sauce, vegan yogurt, taco seasoning, and chopped green onions in a mixing bowl. Mix until everything is well blended.
- Transfer the mixture to your greased baking dish. Top it with shredded vegan cheese, then cover with foil.
- Bake for 20 minutes, then remove the foil and continue baking for an additional 10-20 minutes until the cheese is melted and bubbly.
- Broil for the last couple of minutes to achieve a crispy, golden-brown topping.
- Serve by spooning portions onto plates and garnish with avocado, cilantro, lime wedges, and tortilla chips.
Notes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: Chickpea Rice Enchilada Bake