Enchilada Casserole
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recipe
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Ingredients:
-
1 (15 ounce) can black beans, rinsed and drained
-
2 cloves garlic, minced
-
1 onion, chopped
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1 (4 ounce) can diced green chile peppers
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1 jalapeno pepper, seeded and minced
Directions:
- 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.
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