Hey all! Once again, I altered the recipe below to my liking… And it turned out awesome!!!
First, I substituted the “tempeh” with Fat-Free ground turkey… I cooked the ground turkey with Onions and Black Beans in taco seasoning (McCormicks “HOT” Taco Seasoning… or was it Old El Paso??? Can’t remember just know that it was the “HOT” Taco Seasoning)
Secondly, I substituted the corn tortillas for Ezekiel 4:9 Sprouted Grain New Mexico Style Tortillas 12" (They can be found in your organic frozen food section)…
I also used Kraft’s fat free cheddar cheese (2 of the 2 cup packages) Their fat free cheddar seems to keep the flavor and melt better than most.
And as usual added more garlic ( I heart garlic!!!) to my liking…
I used one large and one small can of enchilada sauce…
My friend’s loved it and couldn’t believe how healthy it was… Again, please let me know if you make and how it turned out etc!!!
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
- Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
- In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
- Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
- Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
Amount Per Serving Calories: 375 | Total Fat: 24g | Cholesterol: 54mgPowered by ESHA Nutrient Database