How to Make Vegetarian Enchilada Casserole | Vegetarian Recipe | Allrecipes.com

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with lower fat.

Preheat the oven to 350°F.

Lightly oil a 9 by 13-inch baking dish.

Rinse and drain one can of black beans and set aside.

Mince two cloves of garlic and chop one onion.

Wearing gloves, seed and mince one jalapeno pepper.

In a medium bowl, combine the minced garlic, chopped onion, minced jalapeno, black beans, and canned diced green chili peppers.

Crumble an 8 oz package of Tempe into the bowl and stir everything together well, then set aside.

Pour 19 oz of enchilada sauce into a shallow bowl.

Dip three 6-inch corn tortillas into the enchilada sauce and arrange them on the bottom of the prepared baking dish, covering as much of the bottom as possible.

Place half of the bean mixture on top of the tortillas.

Dip three more 6-inch corn tortillas in the sauce and arrange them on top of the bean layer.

Add the remaining half of the bean mixture on top.

Drizzle the remaining enchilada sauce over the top.

Sprinkle 8 oz of shredded cheddar cheese on top.

Top with 6 oz of sliced black olives.

Cover the casserole with foil and bake in the preheated oven for 30 minutes.

Uncover and continue baking for another 15 minutes or until the casserole is bubbly and the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens