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Chickpea & Rice Enchilada Bake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A hearty and flavorful vegan casserole combining chickpeas, rice, and spicy enchilada sauce, topped with melty vegan cheese.

Ingredients

Main

  • 2 cups cooked brown rice (or substitute a different cooked rice)
  • 2 15-ounce cans chickpeas (drained & rinsed)
  • 1 15-ounce can diced fire roasted tomatoes
  • 1 4-ounce can green chiles
  • 1 cup green enchilada sauce
  • 0.5 cup vegan yogurt (unsweetened)
  • 2 tablespoons taco seasoning
  • 3 green onions green onions (diced)
  • 4 ounces shredded vegan mexican cheese (optional)

Optional toppings

  • cilantro, avocado, tortilla chips, lime wedges (for serving)

Instructions 

  • Preheat oven to 400°F (200°C) and grease a 2-quart baking dish.
  • Mix rice, chickpeas, tomatoes, chiles, enchilada sauce, yogurt, taco seasoning, and green onions in a bowl.
  • Transfer mixture to dish, top with vegan cheese, cover with foil, and bake for 20 minutes. Remove foil and bake 10-20 more minutes until cheese melts. Broil briefly for a crispy top.
  • Serve with optional toppings like cilantro, avocado, tortilla chips, and lime wedges.

Notes

You can customize the toppings for added flavor and texture.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Chickpeas, Enchilada, vegan