Enchilada Casserole

Name: 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

10 ingredients

4 steps

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

Directions

1

Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
2

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