Recipe By Carol Hilderbrand
Published Jun 24th
Prep 15m Cook 45m Additional - Ready In 1h
Servings 8 servings Calories 375.2

The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!

Recipe Ingredients

  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 (4 ounce) can diced green chile peppers
  • 1 jalapeno pepper, seeded and minced
  • 1 (8 ounce) package tempeh, crumbled
  • 6 (6 inch) corn tortillas
  • 1 (19 ounce) can enchilada sauce
  • 1 (6 ounce) can sliced black olives
  • 8 ounces shredded Cheddar cheese

Cooking Directions

  1. 1 Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
  2. 2 In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
  3. 3 Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
  4. 4 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.

Nutrition Facts

  • Calories 375.2
  • Carbohydrate 24.9 g
  • Cholesterol 54 mg
  • Fat 24 g
  • Fiber 5.7 g
  • Protein 17.4 g
  • Saturated Fat 11.5 g
  • Sodium 709.2 mg
  • Sugar 1.4 g


  1. It was ok. A good base to start playing around with.
  2. This recipe has become a favorite in our house, especially with my 14year old vegetarian daughter. The last couple of times that I have made it I added about 2 tablespoons of chopped cilantro and the juice of half a lime to the bean mixture. I have also used about 9 tortillas instead of 6. - Read more ...
  3. This is yummy! I recommend the following changes: 1) use Taco & Burrito-style Smart Ground® instead of tempeh, 2) add cumin, chili powder, oregano, and red pepper flakes, 3) cut tortillas into 1-inch squares then layer according to instructions.
  4. 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. - Read more ...
  5. 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! - Read more ...
  6. 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 - Read more ...
  7. 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. - Read more ...
  8. 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!
  9. 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!
  10. Substitued corn for the tempeh. I also soaked the tortillas and it made a big difference. EXCELLENT!