Enchilada Casserole Recipe

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (15 ounce) can black beans, rinsed and drained, 2 cloves garlic, minced, 1 onion, chopped, 1 (4 ounce) can diced green chile peppers, and more.

Yes, Enchilada Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Casserole

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