Enchilada Casserole

The inclusion of tempeh adds a good measure of protein to
this spicy casserole. You can replace the Cheddar cheese
with Monterey Jack if you like. Serve with sour cream and
salsa! Prep Time: approx. 15 Minutes. Cook Time: approx. 45
Minutes. Ready in: approx. 1 Hour . Makes 8 servings.

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

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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