Plant Based Enchilada Bake (Vegan, Oil Free)

My dad was facing some pretty serious health issues while I was in Indiana helping my parents out. During that time I relied heavily on this enchilada bake to be a quick, delicious and healthy dinner. On days that I knew the afternoon would be spent in doctors office while my dad was getting checked up, I would always plan on having the enchilada bake ready to go for dinners. This is really a simple dish to that can be made to suit really any set of taste preferences. I love making this bake with black beans, fat free refried beans, and brown rice. I have also added sweet corn to this bake in the past and that has been delicious. And as football season gets rolling, this is a great dish to bring to a watch party as a main dish or as a dip depending on how you prefer to eat it.

Here's what you will need!

  • 2 cups of brown rice

  • 2 cups of black beans

  • 1/2 cup refried beans

  • 1 cup enchilada sauce

  • 8 corn tortillas

  • Glass baking dish


  1. Place 4 of the corn tortillas on the bottom of your baking dish

  2. Spread refried beans out onto the corn tortilas

  3. Spread the rice onto the refried beans layer

  4. Spread the black beans onto the rice layer

  5. Pour the enchilada sauce so that it covers the entire dish

  6. Layer the 4 remaining corn tortillas on top of the enchilada bake

  7. Bake for 25 minutes at 375 F


- Plant Based Gabriel

© 2018 Plant Based Gabriel