Recipe of the Week: Enchilada Casserole

This meatless version of a family-favorite can be made in an hour and earn you up to 771 Points!


8 Servings

  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 onion, choppedĀ (earn 3 Points)
  • 1 (4 ounce) can diced green chile peppers
  • 1 jalapeno pepper, seeded and minced
  • 1 (8 ounce) package tempeh, crumbled (earn up to 680 Points)
  • 6 (6 inch) corn tortillas
  • 1 (19 ounce) can enchilada sauce (earn 85 Points)
  • 1 (6 ounce) can sliced black olives (earn 3 Points)
  • 8 ounces shredded Cheddar cheese


  • Step 1: Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9×13 inch baking dish.
  • Step 2: In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
  • Step 3: 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.
  • Step 4: 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.

See full recipe here.

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