Copyright 2011 Casserole Recipes | Mexican Enchilada Casserole Recipe: All Rights Reserved
Mexican Enchilada Casserole
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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
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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