Go Back
–+ servings
Chickpea & Rice Enchilada Bake

Chickpea & Rice Enchilada Bake

This Chickpea & Rice Enchilada Bake combines vibrant layers of flavor, perfect for busy weeknights or impressing guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Cozy Dinners
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 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
  • 2 tbsp taco seasoning
For the Toppings
  • 1 cup shredded vegan Mexican cheese
  • 1/4 cup chopped green onions
  • 1/4 cup cilantro
For Garnishing
  • 1 medium sliced avocado
  • 1 cup tortilla chips
  • 2 wedges lime

Equipment

  • Oven
  • mixing bowl
  • Baking Dish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Combine all the ingredients in a large mixing bowl: cooked brown rice, canned chickpeas, diced fire-roasted tomatoes, green chiles, green enchilada sauce, vegan yogurt, and taco seasoning. Mix well until everything is fully blended.
  3. Spread the mixture evenly in a baking dish.
  4. Top your mixture with shredded vegan Mexican cheese, chopped green onions, and cilantro.
  5. Bake for 30 minutes until heated through and the cheese is melted and bubbly.
  6. Serve immediately, topped with sliced avocado, a handful of tortilla chips, and lime wedges.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 500mgFiber: 10gSugar: 4gVitamin A: 5IUVitamin C: 10mgCalcium: 15mgIron: 10mg

Notes

Ensure your brown rice is fully cooked and cooled before mixing for the best texture.

Tried this recipe?

Let us know how it was!