Enchilada Casserole Recipe - Allrecipes.com
Enchilada Casserole Recipe
6 Photos
Enchilada Casserole
This cheesy vegetarian enchilada casserole stars black beans and tempeh. See more
  • READY IN 1 hr

Enchilada Casserole

Recipe by  

"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!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2003

Using previous reviews (thank you!)I eliminated the pepper and tempeh, added 1+ cup corn and 1+ cup diced tomatoes to the bean mixture, and refrigerated the casserole overnight. Baked it 40 minutes + 15 minutes and it was GREAT! Served to multi-generational group and all liked it!

Most Helpful Critical Review
Sep 21, 2011

It was ok. A good base to start playing around with.

Dec 28, 2003

I wish there were more than 5-stars- I would give it that! And note: I vegged for 7 years and HATE tempeh. I used it and you couldn't taste it at all. Note also that I used my own spices (cumin, bit of oregano, chile powder) and that gave it a bit more flavor, perhaps. Also- only cooked it uncovered for 5 minutes- not 15. I further varied recipe by cutting up tortillas and mixing all together, adding another can of [pinto] beans, a larger can of green chiles, no garlic or jalepeno (kids!), and topping with the onions (leaving half the top no onion/olives for-sigh- the kids again). I also generously greased my pan, spread some sauce around bottom, used the rest on top with listed amount of cheese and had no dry bits anywhere top or bottom. Served the adults with lettuce, tomato and sour cream on top. Excellent recipe- even scarfed up by my normally no Mexican food son. This will absolutely be a staple one in my house. Enjoy!

Dec 10, 2003

I was a little afraid to make this at first. We have never tried tempeh, and I have heard mixed reviews on it. We are slowly switching to vegetarian eating, and have been sticking to "real" foods. Well, this was wonderful!!! My kids ate it so easily. They did not even know it was vegetarian! Even my husband liked it. We kept the tempeh in (contrary to other ratings) and found it was really quite tasty with the tempeh in. The only thing that I did not like was that it says it serves 8, and it really doesn't. We are a family of 2 adults and 5 children(4 that eat) and it was too little of an amount. In fact, it almost needed a little more filling to keep this dish in a 9x13....maybe it would be better suited for a 7x11? All in all, a wonderful recipe!

Sep 28, 2005

This is yummy! I recommend the following changes: 1) use Taco & Burrito-style Smart Ground® instead of tempeh, 2) add cumin, chili powder, oregano, and red pepper flakes, 3) cut tortillas into 1-inch squares then layer according to instructions.

May 03, 2003

I also added corn, soaked the tortillas in the sauce and used ground beef. This was great, and I've made it several times. Thank you for sharing this recipe!

Jan 23, 2003

Substitued corn for the tempeh. I also soaked the tortillas and it made a big difference. EXCELLENT!

Nov 11, 2003

This is a great base recipe you can vary to your tastes and come up with endless combinations. I used the tempeh, and since it was finely crumbled I barely even noticed it was there. I also added a can of corn, an anaheim chili, a packet of taco seasoning, and about 6oz. of salsa. I put half the cheese on after the first layer as someone suggested, and used 4 tortillas, ripping them to fit the pan, instead of the 3 per layer. I'll probably saute the onions and peppers next time as they were kind of crunchy. I will be making this over and over!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 709 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Crunchy Kale Snacks
Crunchy Kale Snacks

Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.

So Many Pork Chop Recipes
So Many Pork Chop Recipes

You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Enchilada Casserole

This cheesy vegetarian enchilada casserole stars black beans and tempeh.

Pantry Raid Chicken Enchilada Casserole

See how to make a quick-and-easy, cheesy Mexican casserole.

Easy Chile Chicken Enchilada Casserole

Try this quick and easy green chile chicken enchilada casserole.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States