The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 25, 2003
Very, very tasty. I omitted the tempeh, and made the dish with just the beans, and used a large jalapeno, and holy cow, is it spicy! Used the recipe on this website for the red enchilada sauce. I would make this recipe again, maybe next time adding shredded chicken. Good stuff
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Photo by Rebecca

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 17, 2003
Great recipe! I scaled the recipe for 16 servings, which completely fills a 9 x 13 baking dish. Following other reviewers' suggestions, I soaked the tortillas in the enchilada sauce for about 10-15 minutes, and substituted thawed veggie burger crumbles for the tempeh. I added some shredded cheese, one 3 oz. can of sliced olives, and some enchilada sauce to the first layer before topping with the second layer of tortillas. Though the 16-serving recipe calls for 4 cloves of garlic, I used only 2. I also used only one 6 oz. can of sliced olives sprinkled over the top with the cheese. Next time I'll saute the onions first. The 16-serving recipe will easily feed 8 hungry people when served with a salad and some crusty bread. It's hearty, filling, and very tasty. I know I'll be making this recipe many, many times!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 29, 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 11, 2003
I omitted the tempeh, added corn and a can of spicy diced tomatoes. It was easy and delicious - my husband ranked it as one of his all time favorites. I also used flour tortillas, simply because I had them on hand, but I think the corn would add a better flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 29, 2003
This was really good and easy to make alot of modifications. I used pinto beans instead of black beans and omitted the tempeh and jalepenos and it was delicious and easy. Sour cream and guacamole are nice compliments to this spicy dish. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 29, 2002
I gave this receipe 4 stars only becuase the tempeh does not belong in this dish. I would recommend using a meatless ground beef (soy crumbles) instead. The flavor and texture of the tempeh just do not go well with this dish, but I think by marinating the tempeh in enchalida sauce the texture could be improved. Still, I really enjoyed this dish and would recommend it to others.
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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 13, 2002
Very easy and delicious. I served it with tortilla chips.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 14, 2002
This was awesome! I made it for friends, we all loved it. I added black beans and corn to the mixture.
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JVL

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 5, 2002
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!
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Cooking Level: Expert

Home Town: Saint Charles, Illinois, USA
Living In: Klamath Falls, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 30, 2002
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 17, 2002
This was a hit with my family. The 3 of us finished off the entire dish in one sitting. I sauteed the onions, garlic, pepper, chili and beans in a bit of olive oil before adding to dish. Will be making this again and again and again!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 2, 2002
I actually liked this recipe better as leftovers, but it was very good overall. The brand of enchilada sauce I used was a little sweet for my liking, but I will definitely try this again with some different sauce. I made it cheese-less for a vegan version... and topped it with Tofutti brand non-dairy sour cream. Very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 29, 2002
Even my picky 6 and 10 year old ask for seconds.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 18, 2002
This casserole turned out better than I had hoped. My husband's pretty picky and he loved it. I followed the advice of some of the reviewers who soaked the tortillas in the enchilada sauce. It was even better the next day. The tortillas had softened and the taste was similar to a tamale. Have added this recipe to my recipe book and will make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 9, 2001
This was a great recipe that my whole family liked. I used 2 chicken breasts instead of the tempeh, I sauted them first with a little enchilata sauce and the onion. I used "hot" enchilata sauce and only 1/2 a jalepeno and it was perfect! Really easy, not much clean up at all, I highly reccommend it and will make it again!
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Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA
Living In: Great Falls, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 14, 2001
Substitued corn for the tempeh. I also soaked the tortillas and it made a big difference. EXCELLENT!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 28, 2001
I had defrosted some tempeh and forgot to use it. Then I noticed it on the shelf a few days later...I didn't have the ingredients to make it the way I usually cook tempeh. So I came to this website looking for a new way to cook it with ingredients I already had on hand...to avoid going to the grocery store. I found this recipe and thought it sounded great! My husband loves corn tortillas too! So even though I had to end up going to the grocery store anyway to get the jalapenos and green chiles...it was totally worth it! This was sooo good. I do agree with some of the other reviews that say it needs more enchilada sauce b/c it tends to be dry the next night for leftovers...but other than that I give it a 10!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: May 28, 2001
I substituted refried black beans which worked well. I didn't end up with 7 layers but still enjoyed the result. This even better reheated since the tortillas soften and the flavors blend.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 17, 2001
This is a great way to use tempeh. I soaked the tortillas in the enchilada sauce also. My one suggestion would be to saute the onions first. I didn't saute them first and the flavor was a bit overwhelming. Otherwise, great dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 27, 2001
Made this dish twice. First time it was good, but a little dry. Second time I warmed up the corn tortillas and soaked them in warmed up enchildada sauce before layoring them in the casserole. Made a HUGE difference in keeping the moisture in. Had no left-overs the 2nd time! Didn't use tempeh or replace it with another ingredient & it tasted fine without it.
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