Vegetarian Enchilada Casserole

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. 1

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

2. 2

   Combine beans, garlic, onion, chile peppers, jalapeño pepper, and tempeh in a medium bowl. Pour enchilada sauce into a shallow bowl.

3. 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. 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.