Chickpea & Rice Enchilada Bake
This Chickpea & Rice Enchilada Bake is a quick weeknight dinner that makes great leftover lunches. Super easy & delicious!
Equipment
- 2-quart baking dish
Ingredients
- 2 cups cooked brown rice or sub 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
- 1/2 cup vegan yogurt unsweetened
- 2 tablespoons taco seasoning
- 3 green onions diced
- 4 ounces shredded vegan mexican cheese optional
- cilantro, avocado, tortilla chips, lime wedges optional, for serving
Instructions
- Preheat the oven to 400 degrees and grease a 2-quart baking dish.
- Add the rice, chickpeas, tomatoes, chiles, enchilada sauce, yogurt, taco seasoning and green onions to a mixing bowl. Mix until combined.
- Transfer the mixture to the prepared baking dish. Top with a layer of vegan cheese and cover with foil. Place in the oven for 20 minutes. Remove the foil and cook for another 10-20 minutes, or until the cheese is melted. Turn the oven to broil for the last couple minutes for a crispy top.
- Remove from the oven, spoon onto plates and serve with the optional toppings.
Video
Notes
- Any cooked rice will work. I like brown because it holds up to the sauciness of this recipe.
- You can definitely add more veggies! I think bell peppers, spinach or diced onion would be great.
- If you want to make this as a freezer meal: assemble completely, cover and place in the freezer. When you are ready to cook it, heat in the oven (unthawed) at 375 for 45-60 minutes, or until warmed through and bubbly.
Nutrition
Calories: 383kcal | Carbohydrates: 63g | Protein: 13g | Fat: 9g