Ingredients
8
8 servings
- •1 (15 ounce) can black beans, rinsed and drained
- •2 cloves garlic, minced
- •1 onion, chopped
- •1 (4 ounce) can diced green chile peppers
- •1 jalapeno pepper, seeded and minced
- •1 (8 ounce) package tempeh, crumbled
- •6 (6 inch) corn tortillas
- •1 (19 ounce) can enchilada sauce
- •1 (6 ounce) can sliced black olives
- •8 ounces shredded Cheddar cheese
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 375
- Carbohydrate: 25g
- Fat: 24g
- Fiber: 6g
- Protein: 17g
- Sugar: 1g
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