Enchilada Casserole
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
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
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