Vegan Enchilada Bake Recipe

vegan enchilada bake

Vegan Enchilada Bake Recipe
6 Servings | 10 Weight Watchers PointsPlus per serving*



  1. Cook veggie protein crumbles according to package. Toss with taco seasoning to coat. Set aside.
  2. Heat the vegetable stock and add in the flour. Stir to achieve a smooth consistency. Add the pinto beans and set aside.
  3. Prehead over to 375 F.
  4. Cover the bottom of a 9”x13” pan with a small layer of enchilada sauce. Create a layer of 6 corn tortillas. Cover the tortillas with the bean mixture. Follow with ½ cup of the Daiya cheddar cheese, green chilies and more enchilada sauce.
  5. Create the next layer with the remaining 6 tortillas. Follow with protein crumbles, remaining enchilada sauce, remaining ½ cup Daiya cheddar cheese.
  6. Crumble the chips on the top of the first layer.
  7. Bake for 30-40 minutes, until cheese is melted.

*Weight Watchers PointsPlus values are calculated using the recipe builder on

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