Enchilada Casserole

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!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 375 Calories

Ingredients

• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces shredded Cheddar cheese
• 1 jalapeno pepper, seeded and minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (6 ounce) can sliced black olives
• 6 (6 inch) corn tortillas
• 1 (4 ounce) can diced green chile peppers
• 1 (8 ounce) package tempeh, crumbled
• 1 (19 ounce) can enchilada sauce

Recipe Instructions

Step 1

Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.

Step 2

In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.

Step 3

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.

Step 4

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.