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!
- 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
- 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.
serving: 8 servings
calories: 375.2 kcal
carbohydrates: 24.9 g
protein: 17.4 g
saturated fat: 11.5 g
cholesterol: 54 mg
sodium: 709.2 mg
fiber: 5.7 g
sugar: 1.4 g