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

(15 ounce) can black beans, rinsed and drained

garlic,

onion, chopped

(4 ounce) can diced green chile peppers

jalapeno pepper,

(8 ounce) package tempeh, crumbled

(6 inch) corn tortillas

(19 ounce) can enchilada sauce

(6 ounce) can sliced black olives

Cheddar cheese

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.


Using previous reviews (thank you!)I eliminated the pepper and tempeh, added 1+ cup corn and 1+ cup diced tomatoes to the bean mixture, and refrigerated the casserole overnight.  Baked it 40 minutes + 15 minutes and it was GREAT!  Served to multi-generational group and all liked it!

I wish there were more than 5-stars- I would give it that!  And note: I vegged for 7 years and HATE tempeh.  I used it and you couldn't taste it at all.  Note also that I used my own spices (cumin, bit of oregano, chile powder) and that gave it a bit more flavor, perhaps.  Also- only cooked it uncovered for 5 minutes- not 15.  I further varied recipe by cutting up tortillas and mixing all together, adding another can of [pinto] beans, a larger can of green chiles, no garlic or jalepeno (kids!), and topping with the onions (leaving half the top no onion/olives for-sigh- the kids again).  I also generously greased my pan, spread some sauce around bottom, used the rest on top with listed amount of cheese and had no dry bits anywhere top or bottom.  Served the adults with lettuce, tomato and sour cream on top.  Excellent recipe- even scarfed up by my normally no Mexican food son.  This will absolutely be a staple one in my house.  Enjoy!

I was a little afraid to make this at first. We have never tried tempeh and I have heard mixed reviews on it. We are slowly switching to vegetarian eating and have been sticking to "real" foods. Well this was wonderful!!! My kids ate it so easily. They did not even know it was vegetarian! Even my husband liked it. We kept the tempeh in (contrary to other ratings) and found it was really quite tasty with the tempeh in. The only thing that I did not like was that it says it serves 8 and it really doesn't. We are a family of 2 adults and 5 children(4 that eat) and it was too little of an amount. In fact it almost needed a little more filling to keep this dish in a 9x13....maybe it would be better suited for a 7x11? All in all a wonderful recipe!

This is yummy! I recommend the following changes: 1) use Taco & Burrito-style Smart Ground® instead of tempeh, 2) add cumin, chili powder, oregano, and red pepper flakes, 3) cut tortillas into 1-inch squares then layer according to instructions.

I also added corn soaked the tortillas in the sauce and used ground beef. This was great and I've made it several times. Thank you for sharing this recipe!

Great recipe! I scaled the recipe for 16 servings which completely fills a 9 x 13 baking dish. Following other reviewers' suggestions I soaked the tortillas in the enchilada sauce for about 10-15 minutes and substituted thawed veggie burger crumbles for the tempeh. I added some shredded cheese one 3 oz. can of sliced olives and some enchilada sauce to the first layer before topping with the second layer of tortillas. Though the 16-serving recipe calls for 4 cloves of garlic I used only 2. I also used only one 6 oz. can of sliced olives sprinkled over the top with the cheese. Next time I'll saute the onions first. The 16-serving recipe will easily feed 8 hungry people when served with a salad and some crusty bread. It's hearty filling and very tasty. I know I'll be making this recipe many many times!

This is a great base recipe you can vary to your tastes and come up with endless combinations. I used the tempeh and since it was finely crumbled I barely even noticed it was there. I also added a can of corn an anaheim chili a packet of taco seasoning and about 6oz. of salsa. I put half the cheese on after the first layer as someone suggested and used 4 tortillas ripping them to fit the pan instead of the 3 per layer. I'll probably saute the onions and peppers next time as they were kind of crunchy. I will be making this over and over!

Substitued corn for the tempeh. I also soaked the tortillas and it made a big difference. EXCELLENT!

This recipe has become a favorite in our house, especially with my 14year old vegetarian daughter.
The last couple of times that I have made it I added about 2 tablespoons of chopped cilantro and the juice of half a lime to the bean mixture. I have also used  about 9 tortillas instead of 6.
Thanks for this great easy recipe which can be prepared ahead of time.

It was ok. A good base to start playing around with.

enchilada casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 8

Author : Carol Hilderbrand

Ingredients

Instructions

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