Tempeh Enchilasagna

I enjoy eating enchiladas, but making them can be really time consuming. I came up with a fast way to enjoy the flavors of an enchilada, but baked like a lasagna. This version is super simple and doesn't take very long to prep. 

Heat oven to 350 - 375 degrees

Here's what you'll need: 

~ 1 large, deep skillet

~ 1 large baking pan (rectangular, lasagna type)

~1 large can of vegan enchilada sauce 

~ 1 pack of small corn tortillas

~ 1 pack of tempeh (crumble or chop into little pieces)

~ 1 sweet onion (chopped)

~ 1 red bell-pepper (chopped)

~ (optional) 1 to 3 fresh hot peppers to taste (I like to use 1 red, yellow and orange to add more color)

~1/3 bag of frozen sweet corn

~ 1 can of black beans (remove liquid)

~ 1/2 block vegan cheddar cheese (shredded)

In your skillet, saute (with a little oil):

~ 1st: add onions (you want these to get soft and brown)

~ 2nd: as the onions are getting soft add the tempeh, red pepper, hot peppers and frozen corn

~ 3rd: To give it flavor you can use all or some of these: taco seasoning, red pepper flakes, hot sauce, chipotle sauce, cayenne pepper, habanero powder, black pepper, crushed or roasted garlic, salsa

~ 4th: add black beans - stir thoroughly and remove from heat. 

In your baking dish:

~1st: Pour in a little less than 1/4 a can of enchilada sauce. You want just enough sauce to coat the pan with a small layer of sauce.

~2nd: Make a layer with the corn tortillas. No need to overlap, just rip them into 1/2 or 1/4 pieces to allow full coverage. 

~3rd: Pour in 1/2 the contents from skillet, making a nice layer. 

~4th: Make another layer of tortillas.

~5th: Pour a layer of enchilada sauce, covering the tortillas. Use around a 1/4 to 1/3 of can. 

~6th: Add another layer of the skillet contents. If you want the enchiladas really cheesy, add a layer of shredded vegan cheddar cheese.

~7th: Add another layer of the tortillas, cover with the remaining sauce and add shredded cheese. 

Bake around 20 to 30 minutes (depending on your oven). 

TIPS: Serve topped with a dollop of vegan sour cream and guacamole. It tastes great with a side salad topped with salsa, guacamole and a few blue corn chips.