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Vegetarian Enchilada Bake

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner Tex-Mex
Vegetarian Enchilada Bake
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 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
1
Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric).
2
Next, lightly grease a standard-sized baking dish measuring 9x13 inches to prevent sticking.
3
To prepare the main ingredients, combine cooked beans, minced garlic, diced onion, chopped chile peppers, sliced jalapeño pepper, and crumbled tempeh in a medium-sized bowl.
4
In another shallow dish, pour the enchilada sauce for later use.
5
Dip three tortillas into the prepared enchilada sauce, and gently place them in the greased baking dish. Ensure that the bottom of the dish is fully covered with tortillas.
6
Add half of the bean mixture on top of the tortillas, followed by another layer of tortillas. Repeat this process until all ingredients are used up.
7
Drizzle the remaining enchilada sauce over the entire casserole. Sprinkle some pitted olives and shredded cheese on top for added flavor.
8
Cover the dish with a lid, and bake in the preheated oven for 30 minutes.
9
After 30 minutes of baking, remove the lid and continue cooking for an additional 15 minutes. The casserole is done when it's bubbly and the cheese has melted, indicating that it's fully cooked.