Recipe by Carol Hilderbrand
"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!"
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1 (15 ounce) can
black beans, rinsed and drained
1 (4 ounce) can
diced green chile peppers
jalapeno pepper, seeded and minced
1 (8 ounce) package
6 (6 inch)
1 (19 ounce) can
1 (6 ounce) can
sliced black olives
shredded Cheddar cheese
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!
It was ok. A good base to start playing around with.
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!
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!
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!
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.
Substitued corn for the tempeh. I also soaked the tortillas and it made a big difference. EXCELLENT!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 216
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