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Enchilada Casserole
Enchilada Casserole
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Protein-packed tempeh enhances this flavorful spicy enchilada casserole.
Ingredients:
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 (4 ounce) can diced green chile peppers
  • 1 jalapeno pepper, seeded and minced
  • 1 (8 ounce) package tempeh, crumbled
  • 6 (6 inch) corn tortillas
  • 1 (19 ounce) can enchilada sauce
  • 1 (6 ounce) can sliced black olives
  • 8 ounces shredded Cheddar cheese
Instructions:
  • Preheat your oven to 350 degrees (175 degrees C) and lightly grease a 9x13 inch baking dish.
  • Combine beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh in a medium bowl. Pour enchilada sauce into a shallow bowl.
  • First, immerse three tortillas in the flavorful enchilada sauce, ensuring they are fully coated. Then, transfer them to the baking dish. Next, spread half of the bean mixture over the tortillas, and repeat the process. Finally, generously drizzle the remaining sauce over the casserole and top it off with a sprinkle of olives and shredded cheese.
  • Bake covered for 30 minutes, then bake uncovered for 15 more minutes until the casserole bubbles and the cheese melts.

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