Enchilada Casserole
The inclusion of tempeh adds a good measure of protein to
this spicy casserole. You can replace the Cheddar cheese
with Monterey Jack if you like. Serve with sour cream and
salsa! Prep Time: approx. 15 Minutes. Cook Time: approx. 45
Minutes. Ready in: approx. 1 Hour . Makes 8 servings.
1 (15ounce) can black beans, rinsed and drained 2 cloves
garlic, minced 1 onion, chopped
1 (16ounce) can diced green chile peppers 1 jalapeno
pepper, seeded and minced
1 (17ounce) package tempeh, crumbled
1 (18inch) corn tortillas
1 (19ounce) can enchilada sauce
1 (20ounce) can sliced black olives 8 ounces shredded
Cheddar cheese
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.
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