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 can black beans , 15 ounce
- 2 cloves garlic , minced
- 1 onion , chopped
- 1 can diced green chile peppers , 4 ounce
- 1 jalapeño pepper , seeded and minced
- 1 package tempeh , 8 ounce
- 6 corns tortillas , 6 inch
- 1 can enchilada sauce , 19 ounce
- 1 can sliced black olives , 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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Korean Recipes
Grandma's Deviled Eggs
There are two kinds of deviled eggs, sweet or savory; mine are the sweet variety. They always seem to be the first dish to disappear at any gathering I bring them to. My Grandma taught me this recipe forty years ago, and it's remained basically unchanged. If it ain't broke, don't fix it!
Sweet Potato Shepherd's Pie
Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.
Southern-Style Pig Tails
Pig tails are used in a lot of different cuisines. They are great as a meat dish with turnip greens, blackeye peas, or boiled cabbage. My recipe cooks the tails twice, and the result is a crispy crackling covering the tail that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.