Reviewed: Jun. 26, 2010

I am not sure what Tempeh but I used chicken and left out the peppers it is in the oven now but looked great

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Reviewed: May 20, 2010

This dinner was slammin'! We will definitely make this again. I didn't change anything, just added some spices to the bean/tempeh mix, cumin, chili powder and salt.

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Katerkat

Reviewed: Apr. 7, 2010

This recipe was OK. If I make it again, I will probably make the enchilada sauce. I did not care for the flavor of it. I think it could be good with more modifications.

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JEP

Reviewed: Mar. 12, 2010

Part of the reason I'm giving this 5 stars based on how easy yet tasty it was. We added a little chipotle Tabasco which we thought was a nice addition, but otherwise prepared as directed. We will definitely use this recipe again.

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Jessie

Cooking Level: Beginning

Reviewed: Feb. 17, 2010

My husband and I loved this recipe! We substituted flour tortillas in place of the corn tortillas, added a can of mexicorn, and left out the jalapeños. We also used Sargento Authentic Mexican blend cheese instead of cheddar. Overall, very very good.

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scottifer2

Reviewed: Feb. 10, 2010

This was great except that there too many onions--i love onions, but seriously, it was to much crunchy onions. If i make this again I will do less onions and chop them VERY well.

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toast

Reviewed: Feb. 2, 2010

I am new to this whole Vegan thing. We thought it was good. But not overly excited about eating it. Maybe with time we'll get more accustomed to eating this sort of thing.

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TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

Reviewed: Jan. 7, 2010

I liked the idea of this casserole and really, it turned out okay. I didn't use tempeh and did throw in a can of corn. Per the suggestion of another reviewer, I served it with fresh tomatoes, shredded lettuce, and sour cream, which was tasty. My problems: Am I the only person who finds this quite heavy on the onions? Sheesh! That's all I could smell while it was baking and now that I"m done eating it, onion is all I can taste. Next time I will do only half an onion, if that. I also felt like it needed salt, but that could be due to my choice of enchilada sauce (I used the "Red Enchilada Sauce" from this site, which is awesome, by the way). I will probably make this again (with salt and less onion) but I think I'm still in search of a great vegetarian enchilada.

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Adrienne

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Reston, Virginia, USA

Reviewed: Sep. 24, 2009

Husband thinks this is excellent!

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Haley

Reviewed: Aug. 5, 2009

Certainly not bad, but a bit bland. Bonus point for being adaptable and surreptitiously vegetarian. I feared the tempeh before trying it, but that turned out to be pretty innocuous. It just seemed like rice in the background; no one noticed it. If I make this again, I'll add something to liven it up--some seasoning, corn, tomatoes, extra cheese inside the casserole...?

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