Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::8
Yield::1 (9×13-inch) casserole
Ingredients
Oops! Something went wrong. Our team is working on it.
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 jalapeño 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
Directions
Preheat the oven to 350 degrees (175 degrees C). Lightly oil a 9×13-inch baking dish.
Combine beans, garlic, onion, chile peppers, jalapeño pepper, and tempeh in a medium bowl. Pour enchilada sauce into a shallow bowl.
Dip three tortillas in enchilada sauce, and place them in the prepared baking dish. Be sure to cover bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle 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 Cook’s Note
You can replace the Cheddar cheese with Monterey Jack if you like.