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

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