Reviewed: Nov. 2, 2004

Most of it was good, but I would skip the Tempeh. It added no flavor and made the texture odd. You don't need the Tempeh for protein, there is cheese and beans. If you want to add something, skip the Tempeh (ick) and add some ground Boca.

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ERYKAHHH

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Reviewed: Oct. 29, 2004

We made this, and although it was our first time to eat tempeh, it wasn't that bad. I missed having meat in it, though.

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NCAPERTON

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Reviewed: Oct. 8, 2004

Great recipe! I find that I need more tortillas than called for, and also like to add corn kernels for added color. We like to serve it with sour cream.

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Susan

Cooking Level: Intermediate

Home Town: Presque Isle, Maine, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 27, 2004

Very easy to prepare and good results. I recommend adding a few tbsp of pepper sauce (such as Tabasco(R)) to the enchilada sauce to give it more flavor.

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SCIENTHOMAS

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Reviewed: Aug. 25, 2004

This casserole is soo good! I made it for veggies and non-veggies and everyone loved it! Change nothing it's perfect!

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LBOIGON

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Reviewed: Jun. 30, 2004

Make sure that you add the recomended ammount of enchilada sauce, or it will be dry. I added sour cream and crushed chips on top. Great flavor!

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AMC1

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Reviewed: Mar. 25, 2004

I made this the traditional way. I added some enchilada sauce to the veggie mixture, spooned mixture into tortillas, rolled up and placed fold side down in baking dish. Pour some enchilada sauce (or salsa) over top and sprinkle with cheese. Bake about 30 min. until bubbly. (Use spatula to lift each enchilada from dish)Yummy.

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MERRI_MEL

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Reviewed: Mar. 20, 2004

This was good, but I would add more beans and a little less tempeh next time.

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Anika

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 14, 2004

Our family thought this was pretty bland and the enchilada sauce made it kind of bitter. (I really didn't like the flavour of the enchilada sauce - yuck!) Maybe it would be better with home made enchilada sauce. We liked the texture and will use the basic recipe and experiment with different spices and sauces in the future.

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CORADORA

Cooking Level: Intermediate

Living In: Nelson, British Columbia, Canada

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Reviewed: Jan. 21, 2004

This is a great way to get lots of protein -- tempeh, beans, and cheese. Very easy and delicious.

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TDIJETTA

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Reviewed: Dec. 21, 2003

Yum! I took the advice of other reviewers (thank you very much) and made a few changes. I cut the tortillas into strips then into one inch lengths and mixed them in with all the other ingredients and added the enchilada sauce to this. Made this very easy to prepare. I also used Morningstar griller crumbles. Because the onions are not presauteed, and I would not recommend doing it, next time I will dice them more fine so they are sure to be cooked through. We had this along with the Southwestern Succotash from the epicurious.com site. Gourmet Mexican meal!

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Peach822

Cooking Level: Intermediate

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Reviewed: Oct. 17, 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!

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BRAINFEVER

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Sep. 6, 2003

This is a very easy recipe and very tasty. After trying it for the first time my wife and I decided it would be better next time if we added some corn and more jalapenos. Give it a try.

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SADANDBEAUTIFUL

Living In: Greenville, South Carolina, USA

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Reviewed: Aug. 25, 2003

I love this recipe! Personally I think its much better w/ 8oz of burger-style crumbles rather than tempeh, though. The tempeh gave it a texture that didn't seem to work, but we tried again w/ Boca crumbles and YUM!

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LEHIGH98

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Reviewed: Aug. 22, 2003

Exceptional! My husband was not very sure about the tempeh but he ate more than I. This is one that we will keep on our menu over and over! I added a can of rotel to the mix and used 2 cans of black beans. It filled the casserole dish and we even had leftovers.

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WWBUTTERFLY

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Reviewed: Aug. 19, 2003

Very tasty. I used soy ground round instead of tempeh and pinto beans instead of black. I also only used 1/4 the amount of enchilada sauce called for b/c it is extremely salty and I don't really like the taste. I only used half the amount of cheese to make it less fattening. Next time I'd like to try corn and maybe some taco seasoning. My boyfriend really enjoyed this too.

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friendlytex

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Reviewed: Jul. 31, 2003

Very easy to make - a good weeknight dish. I'm a wimp when it comes to spicy food, so I omitted the jalepeno pepper, and it still had lots of flavor. I also doubled the number of tortillas, as three didn't really cover the bottom of the dish. Very good!

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EMcMeniman

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Reviewed: Jun. 20, 2003

I skipped the tempeh and that could be the problem, but I added corn to make up for it and it was soupy beyond belief! I couldn't eat it. My husband however didn't think it was so bad. Some men will eat anything.

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Kristi*73

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Reviewed: Jun. 19, 2003

My family is open to anything that's tasty. And this sure was. And they are always open to trying new things. Great taste and texture. I would increase the enchilada sauce and instead of putting the corn tortillas in layers, I think next time I will just break them up and add them, or like my kids (23 & 17) suggested, forget them completely, and use this for a very filling appetizer, and just serve with tortilla chips. That's how my son ate it! I didn't put in the Jalepeno pepper, didn't want to handle it with or without gloves. So I put a good shot of Hot Hebenaro sauce in which added the zing! I'll be making this to bring to the next party, with lots of tortilla chips.

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MARCYS1

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Reviewed: May 28, 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!

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boogeley

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