Name: Enchilada Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Black beans, rinsed and drained - 1 (15 ounce) can; Garlic, minced - 2 cloves; Onion, chopped - 1; Diced green chile peppers - 1 (4 ounce) can; Jalapeno pepper, seeded and minced - 1; Tempeh, crumbled - 1 (8 ounce) package; Corn tortillas - 6 (6 inch); Enchilada sauce - 1 (19 ounce) can; Sliced black olives - 1 (6 ounce) can; Shredded Cheddar cheese - 8 ounces

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Enchilada Casserole

1. Black beans, rinsed and drained - 1 (15 ounce) can

2. Garlic, minced - 2 cloves

3. Onion, chopped - 1

4. Diced green chile peppers - 1 (4 ounce) can

5. Jalapeno pepper, seeded and minced - 1

6. Tempeh, crumbled - 1 (8 ounce) package

7. Corn tortillas - 6 (6 inch)

8. Enchilada sauce - 1 (19 ounce) can

9. Sliced black olives - 1 (6 ounce) can

10. Shredded Cheddar cheese - 8 ounces

How to cook deliciously - Enchilada Casserole

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. pinktashy