Meatless Monday: Tempeh Enchilada Casserole

I think I am slowly falling in love with tempeh. A few months ago I tried it fried and coated in a yummy honey BBQ sauce, and it was outstanding. Last week I crumbled it up in a Mexican casserole (using it like you would with cooked ground beef), and it worked great this way, too. I think tempeh is a great meat substitute in something like this, where other ingredients like chiles and cheese and enchilada sauce give the dish most of the flavor. What I am trying to say is that I am slowly falling in love with tempeh, but still would not want to eat a big ol’ hunk of it on a hamburger bun.

You know the drill with recipes like this – add, subtract, modify, whatever. It’s super adaptable. I actually added corn to the original recipe to up the veggie content. And, let’s be real, added more cheese. Sorry, guys. I just love cheese.

TEMPEH ENCHILADA CASSEROLE (adapted from All Recipes)

1 15-oz can black beans, rinsed and drained
2 tsp minced garlic
1 cup frozen corn, thawed
1/2 onion, chopped
1 4-oz can diced green chile peppers
1 jalapeno pepper, seeded and minced
1 8-oz package tempeh, crumbled
6 6-inch corn tortillas
1 medium can enchilada sauce
1/2 tomato, chopped
3 green onions, chopped
8 ounces shredded cheddar cheese

  1. Preheat oven to 350. Spray 9×13 baking dish with cooking spray.
  2. In medium bowl, combine beans, corn, garlic, onion, chiles, jalapenos, and tempeh. Pour enchilada sauce in shallow bowl.
  3. Dip three tortillas in enchilada sauce, and place them in baking dish, covering bottom of dish as completely as possible. Place half the bean mixture on top of the tortillas, then sprinkle with half the cheese. Repeat with remaining three tortillas (dipped in enchilada sauce) and rest of bean mixture. Drizzle remaining enchilada sauce over casserole, and sprinkle with cheese, tomatoes, and green onions.
  4. Cover with tinfoil and bake for 30 minutes. Uncover, and continue baking for an additional 10-15 minutes, or until casserole is bubbling and cheese is melted.

I was up in the air as to whether my husband would like this, but he ate it right up. It tastes like yummy, cheesy Mexican food even though it’s reasonably healthy.


3 thoughts on “Meatless Monday: Tempeh Enchilada Casserole

    • Yep this was great and super easy! I actually couldn’t find tempeh at the Teet (only “tempeh bacon,” which I bought and now have to figure out how to use), but they had several different varieties at the organic market on V. I’m sure Whole Foods would too.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s