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This Vegan Zucchini Tortilla Enchilada Rice Bake is an easy, effortless weekday meal! Brown rice, with grated zucchini cooked in a homemade enchilada sauce (or store-bought!), topped with vegan cheese and easy, homemade baked tortilla chips!
Why you’ll love this recipe:
healthyish – this recipe is vegan (obvi), but also gluten free! the crispy tortilla chips on top are baked too!
hidden zucchini – yes there’s 2 medium zucchinis in this recipe, but can you taste them? nope!
delicious – this Zucchini Tortilla Enchilada Rice Bake is currently my favourite way to cook with zucchini!
What you’ll need to make this Zucchini Tortilla Enchilada Rice Bake:
- zucchinis
- rice
- onions
- garlic cloves
- chili powder
- ground cumin
- ground cayenne
- jalapenos in brine
- oregano
- salt
- veggie stock cube
- black pepper
- tinned tomatoes
- tomato puree
- limes
- corn + wheat tortillas
- olive oil
- vegan cheese
How to make this delicious Zucchini Tortilla Enchilada Rice Bake:
- Make the enchilada sauce. Soak the rice for at least 20 minutes while you make the enchilada sauce.
- Heat oil in a skillet, add onions and cook until translucent.
- Add in garlic, grated zucchini, spices and jalapenos. Cook for 2-3 minutes.
- Mix in enchilada sauce, 1 cup water and rice. Bring to a simmer, then cover skillet with a lid and cook for 15 minutes. Stirring often.
- Cut 8 corn and wheat tortillas in half. Then in half again, and finally once more. Drizzle with a good amount of olive oil and bake for 5-10 minutes or until slightly golden. Allow to cool completely.
- Add another 1 cup of water, lime juice, jalapeno brine and lime juice. Mix and cook for another 15 minutes or until rice is cooked *see notes
- Turn off heat, sprinkle grated vegan cheese over the rice, then place baked tortilla chips over the rice. Bake for 10-15 minutes or until tortilla chips are golden.
What to serve with this delicious vegan zucchini recipe:
- vegan mayo
- siracha
- siracha mayo (it’s vegan!)
- avocados
- salsa
- vegan coleslaw
- a simple salad
Frequently Asked Questions
Is this recipe gluten free? It can be! Just use gluten-free tortillas
Do I have to make my own tortilla chips? Nope, you’re more than welcome to use store-bought tortilla chips!
Can I use store-bought enchilada sauce? Yup! You’ll need around 400-500ml
Can I add more veggies? I haven’t tested it but I think some grated carrots would work wonders in this recipe!
Is the zucchini really hidden? Yes, because it’s grated it becomes un-noticeable!
How do I store and reheat this tortilla rice bake? Keep refrigerated in an air-tight container for up to 2 days. Re-heat in the microwave or over the stove (chilling & re-heating may cause the tortilla chips to lose their crunch).
More baked vegan recipes you’ll love:
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Ingredients
Enchilada Sauce
- 1 tbsp oil
- 1 onion (chopped)
- 2 garlic cloves
- 3/4 cup tinned chopped tomatoes
- 1 tbsp tomato puree
- 1/2–1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp ground black pepper
- 200 ml water + 1 veggie stock cube
- salt
- 1/2 tsp brown sugar (or any sugar)
Zucchini Tortilla Enchilada Rice Bake
- 1 cup brown rice (washed, then soaked for at least 20 minutes)
- 2 tbsp oil
- 1 onion
- 1–2 garlic cloves (grated )
- 2 cups grated zucchini (around 2 medium)
- 1/2 cup jalapenos from jar
- 1 tsp ground cayenne
- 1 tsp ground cumin
- 1 tsp dried oregano
- salt
- 2 cups water
- 1/2 cup chopped coriander
- 2 tbsp jalapeno brine
- juice from half a small lime
- 8 wheat + corn tortillas
- 1 cup vegan cheese (optional)
Instructions
Enchilada Sauce
- Heat oil in a pan. Add onions, cook until translucent. Add garlic, cook for a few seconds. Add spices, tomato puree, tinned chopped tomatoes and cook for 3-5 minutes, stirring often, Add broth, cook for 2-4 minutes over low heat. Cool slightly, then using an immersion blender, blend until smooth. *see notes
Zucchini Tortilla Enchilada Rice Bake
- Pre-heat oven to 220°C/428°F
- Heat oil over medium heat in a 9-10 inch skillet. Add onions, cook until translucent. Add grated zucchini, jalapenos, garlic and spices. Cook for 2-3 minutes.
- Mix in enchilada sauce, 1 cup water and rice. Bring to a simmer, then cover skillet with a lid and cook for 15 minutes. Stirring often.
- While the rice cooks, cut 8 corn and wheat tortillas in half. Then in half again, and finally once more. Drizzle with a good amount of olive oil and bake for 5-10 minutes or until slightly golden. Allow to cool completely.
- Into the skillet add another 1 cup of water, lime juice, jalapeno brine and lime juice. Mix and cook for another 15 minutes or until rice is cooked *see notes
- Turn off heat, sprinkle grated vegan cheese over the rice, then place baked tortilla chips over the rice. Bake for 10-15 minutes or until tortilla chips are golden.
Notes
Enchilada Sauce – before using an immersion blender, I prefer to transfer the mixture into a deeper bowl first to prevent the sauce from splattering out. If you’re feeling lazy, you can also use store-bought sauce! You’ll need around 400-500ml.
Nutrition
- Calories: 310
