Tempeh Enchilada Casserole

10 small corn tortillas (or 6 large)
1 28 oz can crushed tomatoes
1 tsp cumin
1 tsp chili powder
3-4 garlic cloves, minced
1 tsp sugar
1 tsp GF vinegar
1 tbsp fresh minced cilantro OR 2 tsp dried cilantro
1 4 oz can diced green chiles
1 chopped onion
1 chopped bell pepper
1 tsp olive oil
8 oz crumbled tempeh
2 cups shredded cheddar cheese
2 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.