The vegetarian enchilada casserole is packed with delicious layers of soaked tortillas, beans, and melted cheese. Serve with sour cream and your favorite salsa!
Ingredients
- 1 , 15 ounce
- 2 cloves garlic , minced
- 1 onion , chopped
- 1 , 4 ounce
- 1 jalapeño pepper , seeded and minced
- 1 , 8 ounce
- 6 , 6 inch
- 1 , 19 ounce
- 1 , 6 ounce
- 8 ounces shredded Cheddar cheese
Instructions
-
1
Preheat the oven to 350 degrees (175 degrees C). Lightly oil a 9x13-inch baking dish.
-
2
Combine beans, garlic, onion, chile peppers, jalapeño pepper, and tempeh in a medium bowl. Pour enchilada sauce into a shallow bowl.
-
3
Dip three tortillas in enchilada sauce, and place them in the prepared baking dish. Be sure to cover bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle 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.
Nutrition Facts
Per serving
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