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Vegetarian Enchilada Casserole

Ingredients

  • 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 jalapeño 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

  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.