What you'll be getting:

Tempeh and Black Bean Enchiladas 

Per Serving

160 g filling (tempeh, onions, kale, chilies, red peppers, tomatoes, cumin, cilantro, black beans, nutritional yeast, and salt)

1/4 c shredded cheese (5 cheese blend)*

.5 c enchilada sauce (tomatoes, onions, garlic, chilies, salt and pepper)

3 tortillas​

*for vegan diets Daiya cheddar was used

Equipment needed: casserole dish 

 

Preheat oven to 375.

There are 2 ways that I like to cook enchiladas. One way is the traditional way of rolling and covering with sauce, but I have found that my daughter is much more likely to help me construct them if it is a layering method. For this method, you are just going to be layering, the same way that you would a lasagne. Place a little sauce on the bottom of the dish so that the tortilla doesn't stick to it. Then start layering. For the rolling method, you can refer to my beef enchilada page (click here)

Each layer had approximately 3 T of sauce and 1/4 c filling. 

After the first tortilla goes down you can layer with the filling. For each layer I placed about 1/4 c of filling. 

I doubled up the amount of filling on the top layer because I wanted to finish off the dish with a tortilla on top.

Bake for 20 minutes at 375. I broiled mine for 1 minute after everything was finished to get a little bit more color on the cheese. Either cooking method works. 

Finish the "lasagne" by topping with a little bit more sauce and cheese.

Let the dish sit for a couple of minutes before cutting into it. From start to finish this dinner takes about 25 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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