Enchilada Casserole | Mexican Enchilada Dish Recipe
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Mexican Enchilada Casserole

   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

Directions for Mexican Enchilada Casserole
- Preheat the over to 350 degrees
- In a bowl, mix together the beans, onion, jalapeno pepper, garlic, chile peppers, and tempeh.
- Dip 3 of the tortillas into the enchilada sauce and add to the casserole dish
- Pour half the enchilada mixture onto the toritillas and repeat process
- Top enchilada casserole with shredded cheese and black olives
- Bake for 35 minutes

For this Mexican enchilada casserole, I added corn and ground beef. This recipe was fantastic. I've made it several times already and everyone loves it.

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mexican enchilada casserole