The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!
Ingredients
- black beans: 1 can (15 ounce can, drained)
- garlic: 2 clove (minced)
- onion: 1 piece (chopped)
- green Chili peppers: 1 can (4 ounce can, diced)
- jalapeño pepper: 1 piece (minced)
- tempeh, crumbled: 1 pack (8 ounce pack)
- corn tortillas: 6 piece (6 inch)
- enchilada sauce: 1 can (19 ounce can)
- black olives: 1 can (6 ounce can, sliced)
- ounces shredded Cheddar cheese: 8 piece
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
-
In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
-
Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
-
Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted. pinktashy
