enchilada casserole

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees (175 degrees c). lightly oil a 9x13 inch baking dish.
• in a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. pour enchilada sauce into a shallow bowl.
• 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.
• 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.