Welcome to a world of flavor where Mexico’s rich culinary heritage meets a touch of innovation. I’m talking about a delicious and hearty dish that’s perfect for those who appreciate the warming, comforting aspects of a casserole but yearn for a kick of spice – the Tempeh Enchilada Casserole.
This dish stands out from your typical enchilada casserole. We introduce tempeh, a wholesome protein source, along with a hearty mixture of black beans and cheese. And if you’re worried about the spice level, don’t be. You can customize it according to your palate. Let’s delve into how to prepare this sumptuous, protein-packed dish.
How to Prepare Tempeh Enchilada Casserole
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The key to a great Enchilada Casserole lies in its components. The layers of flavor-packed ingredients blend together, creating a comforting, satisfying dish. Though there might be a few ingredients you don’t usually use, don’t be deterred. Each ingredient plays its part in delivering the mouthwatering result. Let’s start by gathering our ingredients.
Ingredients for Tempeh Enchilada Casserole
- 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
Once you’ve got your ingredients together, it’s time to move to the next stage: putting everything together to form the casserole.
Directions for Tempeh Enchilada Casserole
- Preheat your oven to 350 degrees (175 degrees C) and lightly oil a 9×13 inch baking dish.
- In a medium bowl, combine the black beans, minced garlic, chopped onion, diced green chile peppers, minced jalapeno pepper, and crumbled tempeh.
- Pour the enchilada sauce into a separate, shallow bowl.
- Dip three of the corn tortillas in the enchilada sauce, and arrange them in the prepared baking dish. Make sure to cover the bottom of the dish as completely as possible.
- Spread half of the bean and tempeh mixture on top of the tortillas. Repeat these layers with the remaining tortillas and bean mixture.
- Drizzle any leftover enchilada sauce over the casserole, and sprinkle the sliced black olives and shredded Cheddar cheese on top.
- Cover the dish and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is perfectly melted.
There you have it: a perfectly spiced, richly flavored Tempeh Enchilada Casserole, ready to impress your family or dinner guests.
Can I use a different type of cheese?
Yes, the recipe is quite flexible. If you prefer, you can substitute the Cheddar cheese with Monterey Jack or any other melting cheese of your choice.
Is this recipe spicy?
The level of spice in this recipe can be easily adjusted by increasing or decreasing the amount of jalapeno pepper used. If you prefer a milder dish, simply remove the seeds and veins from the jalapeno before mincing it.
What is tempeh and can I substitute it?
Tempeh is a plant-based protein source made from fermented soybeans. It’s rich in protein and adds a unique texture to the dish. If you cannot find tempeh, feel free to substitute it with extra beans or a meat substitute of your choice.
How can I serve the Enchilada Casserole?
This casserole pairs well with a side of sour cream and salsa for added freshness. You can also serve it with a side salad or guacamole.
Can I prepare this Enchilada Casserole ahead of time?
Yes, you can prepare the casserole up to a day ahead. Prepare as directed up until baking, then cover and refrigerate. When you’re ready to serve, simply bake as instructed, adding an additional 10-15 minutes to the baking time to ensure it’s heated through.
Can I freeze the Enchilada Casserole?
Absolutely! This casserole freezes well. After baking, allow the casserole to cool completely, then cover tightly with foil and freeze. When you’re ready to eat, bake from frozen at 350 degrees (175 degrees C) for about an hour, or until heated through.
What if I don’t have corn tortillas?
If you don’t have corn tortillas on hand, flour tortillas can be used as a substitute. However, the texture and flavor will be slightly different. Corn tortillas provide a unique flavor that pairs exceptionally well with the enchilada sauce and other ingredients.
Can I use other meats instead of tempeh?
Yes, you can certainly replace tempeh with your preferred protein. Ground beef or shredded chicken would work well. If using meat, cook it thoroughly before adding it to the bean mixture.
Is this Enchilada Casserole vegetarian?
Yes, the recipe as given is vegetarian, as tempeh is a plant-based protein source. However, if you use a meat substitute, make sure to check the ingredients if you’re serving vegetarians.
Can I add other vegetables to the casserole?
Of course! This recipe is quite versatile. Feel free to add other veggies like bell peppers, corn, or even zucchini for a different twist. Just be sure to sauté them first to remove excess moisture and bring out their flavors.
What can I do with leftovers?
Leftovers can be stored in the fridge for up to 3-4 days and make for a quick and delicious meal reheated in the oven or microwave. You could also use leftovers as a filling for tacos or burritos!
Enchilada Casserole
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
Instructions
- Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
- In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
- 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.
- 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.
