Enchilada Casserole

adsense 336x280 The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!


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
 Step 1
Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.

 Step 2
In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.

 Step 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.

 Step 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.




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