Tempeh Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
10 small corn tortillas (or 6 large)1 28 oz can crushed tomatoes1 tsp cumin1 tsp chili powder3-4 garlic cloves, minced1 tsp sugar1 tsp GF vinegar1 tbsp fresh minced cilantro OR 2 tsp dried cilantro1 4 oz can diced green chiles1 chopped onion1 chopped bell pepper1 tsp olive oil8 oz crumbled tempeh2 cups shredded cheddar cheese2 cups (or 2 cans) black beans
Lightly saute chopped onion and bell pepper in olive oil until soft (approx 5 minutes). Add cumin and chili powder and cook for another minute. Add tomatoes, sugar, vinegar, garlic, and cilantro. Stir and bring to a simmer. Cover and cook for 20 minutes.
ALTERNATE DIRECTIONS:
Add olive oil, onion, pepper, cumin, and chili powder to a crockpot. Cook on HIGH for 15 minutes. Add tomatoes, sugar, vinegar, garlic, and cilantro. Cover and cook on LOW for 4-6 hours. Proceed with casserole.
Place crumbled tempeh, diced green chiles, and black beans in a mixing bowl. Stir together.
Spray a 9"x13" baking pan with nonstick spray. Spoon a small amount of tomato mixture in the bottom. Place a layer of corn tortillas (3-4 small) in the pan and spoon a thin layer of tomato mixture on top. (Tear the tortillas into pieces to ensure coverage.) Place half the bean and tempeh mixture over the tortillas.
Add another layer of tortillas (3-4) and spoon a small amount of tomato mixture on top. Add the rest of the bean and tempeh mixture. Cover with the remaining tortillas. Pour the remaining tomato mixture on top. Top with the cheddar cheese. Sprinkle additional cumin/chili powder over top if you wish.
Bake at 350 degrees F for 45 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user SCHNOOGLES.
ALTERNATE DIRECTIONS:
Add olive oil, onion, pepper, cumin, and chili powder to a crockpot. Cook on HIGH for 15 minutes. Add tomatoes, sugar, vinegar, garlic, and cilantro. Cover and cook on LOW for 4-6 hours. Proceed with casserole.
Place crumbled tempeh, diced green chiles, and black beans in a mixing bowl. Stir together.
Spray a 9"x13" baking pan with nonstick spray. Spoon a small amount of tomato mixture in the bottom. Place a layer of corn tortillas (3-4 small) in the pan and spoon a thin layer of tomato mixture on top. (Tear the tortillas into pieces to ensure coverage.) Place half the bean and tempeh mixture over the tortillas.
Add another layer of tortillas (3-4) and spoon a small amount of tomato mixture on top. Add the rest of the bean and tempeh mixture. Cover with the remaining tortillas. Pour the remaining tomato mixture on top. Top with the cheddar cheese. Sprinkle additional cumin/chili powder over top if you wish.
Bake at 350 degrees F for 45 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user SCHNOOGLES.
Nutritional Info Amount Per Serving
- Calories: 219.6
- Total Fat: 9.1 g
- Cholesterol: 19.8 mg
- Sodium: 268.8 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 5.5 g
- Protein: 12.4 g
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