Enchilada Casserole

As mentioned in my Introduction (see About section), I simplify meal planning by incorporating a dish from various cultures. Enchilada Casserole is one such meal that my family loves. When my mother-in-law prepared an Enchilada Casserole, it was just that, a casserole. Hers was manly layers of corn tortillas, cheese, and sauce, but so delicious! No rolls, just layers. My version is also layers that include so much more, including black beans, organic corn, tempeh, sauce, and vegan cheese. So delicious! The directions may seem daunting, but actually this is a one pan meal excluding the casserole dish. Give it a try and enjoy…

Ingredients

1 pkg. Tempeh, original

1 c. chopped onion

1 c. chopped red bell pepper

3 cloves garlic, minced

15-oz. can no-salt-added Organic black beans, rinsed and drained

1 c. frozen whole kernel Organic corn

1 1/2 c. mild salsa

1 tsp. chili powder

1 tsp. ground cumin

Ground pepper and salt to taste

1 can 28 oz. La Victoria Enchilada Sauce

10  6-inch organic corn tortillas

Vegan cheddar cheese (optional)

1 avocado, sliced for garnish

1/4 c. chopped cilantro, chopped for garnish

Lime wedges

Directions

Preheat oven to 375 degrees. In a large skillet sauté onion, red bell pepper, Tempeh, broken into small pieces, and garlic over medium heat for 6 to 8 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add beans, corn, chili powder, and cumin.  Cook 2 to 3 minutes or until hot. Carefully stir in salsa. Season with salt and pepper as needed.

Pour a cup of enchilada sauce into the bottom of a 9” x 13” baking dish. Additionally, pour one cup of sauce into a shallow dish. Using 2 whole and 4 half tortillas, dip into shallow dish and arrange over sauce in the casserole dish. Spoon 1/3 of the vegetable mixture over tortillas. Continue this process so there are a total of three layers. Top with cheese.

Bake, covered, 25 to 30 minutes or until bubbly around the edges. Sprinkle with avocado and cilantro, if desired. Serve with lime wedges.