Enchilada Casserole

Enchilada Casserole

World Cuisine Latin American Mexican

The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!

Servings per recipe: 8
Calories per serving: 375
Preparation time: 15m
Total cooking time: 1h


  • 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.

Nutrion facts:

Total Fat 24g 37%
    Saturated Fat 11.0g  
Cholesterol 54mg 18%
Sodium 709mg 28%
Potassium 324mg 9%
Total Carbohydrates 24.9g 8%
Dietary Fiber 5.7g 23%
Protein 17.4g 35%
Sugars 1g  
Vitamin A 948IU  
Vitamin C 17mg  
Calcium 307mg  
Iron 3mg  
Thiamin 0mg  
Niacin 4mg  
Vitamin B6 0mg  
Magnesium 55mg  
Folate 22mcg