Spicy Tempeh and Black Bean Enchilada Bake

Recipe Collection: Dinner

Spicy Tempeh and Black Bean Enchilada Bake brings bold flavors to your table with a vegetarian Mexican dish that combines layers of soft corn tortillas with a hearty mix of black beans, crumbled tempeh, and spices, all topped with melted cheese. This recipe is perfect for those seeking a satisfying meal that’s both filling and nutritious.

With its spicy kick and rich texture, this dish is versatile enough for family dinners or meal prep. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your cooking experience. Select this recipe today and transform your meal planning with easyChef Pro!

Overview

This Spicy Tempeh and Black Bean Enchilada Bake is a delicious vegetarian dish that layers soaked corn tortillas, a flavorful mix of beans, tempeh, and spices, all topped with melted cheese. It's perfect for a cozy dinner and pairs wonderfully with sour cream and salsa.

Diet Type

Vegetarian

Allergies

Dairy, Soy

Cuisine

Mexican

Serving Size: 8

Cooking Time: 60 minutes

Ingredients

• 15 Ounces (oz) black beans, drained
• 2 Cloves garlic, minced
• 1 Medium onion, minced
• 4 Ounces (oz) can diced green chile peppers
• 1 Whole jalapeño pepper, minced
• 8 Ounces (oz) package tempeh, crumbled
• 6 6 Inch (in) corn tortillas
• 19 Ounces (oz) can enchilada sauce
• 6 Ounces (oz) can black olives, sliced
• 8 Ounces shredded Cheddar cheese

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. In a medium bowl, combine the black beans, minced garlic, minced onion, diced green chile peppers, minced jalapeño pepper, and crumbled tempeh.
3. Pour the enchilada sauce into a shallow bowl. Dip three corn tortillas in the sauce and place them in the prepared baking dish, covering the bottom as completely as possible.
4. Spread half of the bean and tempeh mixture over the tortillas. Repeat the layering with the remaining tortillas and bean mixture.
5. Drizzle the remaining enchilada sauce over the top of the casserole. Sprinkle with sliced black olives and shredded Cheddar cheese.
6. Cover the dish with foil and bake for 30 minutes.
7. Uncover and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
8. Serve hot, optionally with sour cream and your favorite salsa. Enjoy!

Enjoy your homemade Spicy Tempeh and Black Bean Enchilada Bake!