Originally this was called Quesadilla Casserole. Tonight's version just didn't really jive with that, so I switched up the name, to coincide with the switch-up of ingredients. As always, use what you like and/or have on hand.
8-oz pkg tempeh
2 small onions, chopped
1 red bell pepper, chopped
14.5-oz can crushed tomatoes
10-oz can enchilada sauce
1 can beans (I used aduki), drained
4-1/2-oz chopped green chiles
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp crushed red pepper flakes
8 small corn tortillas
2 cups shredded Daiya shreds (I used mozz cuz my pepperjack was moldy - oops)
In a large saute pan, crumble the tempeh and cook with the onions and peppers with 1/2 a cup of water (adding more as water evaporates). Cook until veggies are tender.
Preheat oven to 350.
Add tomatoes, sauce, beans, and chiles. Mix well, and then stir in the spices. Reduce heat to low and simmer 5 minutes.
Spread 1/2 a cup of tempeh mixture into a 9 x 13-inch baking dish. Top with four tortillas, overlapping as necessary. Top with half of the remaining tempeh mixture, then 1 cup of shreds.
Repeat with the remaining tortillas, tempeh mixture, and shreds.
Bake 20-25 minutes.
Let rest 5 minutes before cutting and serving.
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