Ingredients
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1 (15 ounce) can black beans, rinsed and drained
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2 cloves garlic, minced
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1 onion, chopped
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1 (4 ounce) can diced green chile peppers
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1 jalapeño pepper, seeded and minced
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1 (8 ounce) package tempeh, crumbled
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6 (6 inch) corn tortillas
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1 (19 ounce) can enchilada sauce
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1 (6 ounce) can sliced black olives
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8 ounces shredded Cheddar cheese
Directions
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Preheat the oven to 350 degrees (175 degrees C). Lightly oil a 9x13-inch baking dish.
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Combine beans, garlic, onion, chile peppers, jalapeño pepper, and tempeh in a medium bowl. Pour enchilada sauce into a shallow bowl.
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Dip three tortillas in enchilada sauce, and place them in the prepared baking dish. Be sure to cover bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
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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.
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Cook’s Note
You can replace the Cheddar cheese with Monterey Jack if you like.
Nutrition Facts (per serving)
375 | Calories |
24g | Fat |
25g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 375 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 12g | 58% |
Cholesterol 54mg | 18% |
Sodium 709mg | 31% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 6g | 20% |
Total Sugars 1g | |
Protein 17g | 35% |
Vitamin C 17mg | 19% |
Calcium 307mg | 24% |
Iron 3mg | 18% |
Potassium 324mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.