Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Enchilada Casserole

4

0 min

Enchilada Casserole

Enchilada Casserole Photo 1

Time

0 min

Serving

8 persons

Calories

375

Rating

4.00★ (238)

Cuisine

Mexican
Author: Victoria Buriak
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!

Ingredients

  • black beans: 1 can (15 ounce can, drained)
  • garlic: 2 clove (minced)
  • onion: 1 piece (chopped)
  • green Chili peppers: 1 can (4 ounce can, diced)
  • jalapeño pepper: 1 piece (minced)
  • tempeh, crumbled: 1 pack (8 ounce pack)
  • corn tortillas: 6 piece (6 inch)
  • enchilada sauce: 1 can (19 ounce can)
  • black olives: 1 can (6 ounce can, sliced)
  • ounces shredded Cheddar cheese: 8 piece

Metric Conversion

Stages of cooking

Enchilada Casserole Photo 21
Enchilada Casserole Photo 32
Enchilada Casserole Photo 43
Enchilada Casserole Photo 5 4
  1. Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
    Enchilada Casserole Photo 2
  2. In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
    Enchilada Casserole Photo 3
  3. 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.
    Enchilada Casserole Photo 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. pinktashy
    Enchilada Casserole Photo 5

How did you like this article?

You may also like