Donna Estrada
@exploreestrada
Vegetarian Enchilada Casserole
A hearty and flavorful Vegetarian Enchilada Casserole made with black beans, tempeh, and a medley of spices, layered with corn tortillas and topped with cheese and olives. Perfect for a comforting meal any day of the week!
Details
- Cuisine:mexican
- Diet:vegetarian
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:10
- Views:5
Recipe Information
- Prep time20 min.
- Cook time45 min.
- Total time65 min.
- Servings8
Ingredients
- 1 (15 ounce) can, rinsed and drained
- 2 cloves, minced
- 1, chopped
- 1 (4 ounce) can
- 1, seeded and minced
- 1 (8 ounce) package, crumbled
- 6 (6 inch)
- 1 (19 ounce) can
- 1 (6 ounce) can
- 8 ounces
Cooking Instructions
Follow our step-by-step guide on how to make Vegetarian Enchilada Casserole.
Step 1
Begin by preheating your oven to a cozy 350°F (175°C) and lightly greasing a 9x13-inch baking dish to ensure your creation doesn’t stick.
Step 2
In a medium bowl, mix together black beans, minced garlic, chopped onion, diced green chiles, minced jalapeño, and crumbled tempeh, creating a flavorful filling that packs a punch.
Step 3
Pour the enchilada sauce into a shallow bowl, perfect for dipping.
Step 4
Take three corn tortillas and immerse them in the enchilada sauce, then layer them at the bottom of your prepared baking dish, aiming for full coverage.
Step 5
Spread half of your delicious bean mixture over the tortillas, then repeat the process with three more dipped tortillas and the remaining filling.
Step 6
Drizzle any leftover enchilada sauce on top, and finish with a sprinkle of sliced black olives and shredded Cheddar cheese for that irresistible melty goodness.
Step 7
Cover the dish with foil and let it bake for 30 minutes.
Step 8
Afterward, remove the foil and allow it to bake for an additional 15 minutes, or until the casserole is bubbling and the cheese has melted into a golden delight.
Step 9
Enjoy the warm, comforting flavors of this enchilada casserole that’s sure to become a family favorite!.