I was a little nervous to try this as I have heard mixed reviews about tempeh....but this was soo good...even my kids loved it and asked me to make it again!
Enchilada Casserole
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.
2 cloves garlic, minced
1 onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chiles
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). Coat a 9x13 inch baking dish.
2 In a medium bowl, combine the garlic, onion, beans, chilies, peppers, 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 cove the bottom 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.
I would say though that it fits better in a smaller dish or you will have a very thin layer.
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