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
Turn the oven on to 350 degrees (175 degrees C). Give a 9x13-inch baking dish a little oil.
The beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh should all be combined in a medium bowl. Enchilada sauce should be poured into a small basin.
Three tortillas are dipped in enchilada sauce before being placed in the preheated baking dish. As much of the dish's bottom should be covered as you can. Repeat by placing another half of the bean mixture on top of the tortillas. Over the casserole, drizzle the remaining sauce and top with the cheese shredded and olives.
Bake for 30 minutes while covered. Once the casserole is bubbling and the cheese has melted, remove the cover and bake for an additional 15 minutes.