- 1 pkg tempeh
- med onion
- about 4 cloves garlic
- oregano
- thyme
- cumin
- chili powder (sort of redundant, but anyway)
- 1 can tomatoes and chilies
- 1 can diced tomatoes
- 2 cans pinto beans
- 1 sm. can verde sauce that you had totally forgotten about buying
- corn tortillas (about 12)
- shredded cheese (I used sharp cheddar)
Chop onion and garlic. In medium saucepan, saute all of the onion and
about half of the garlic in a little olive oil. While this is cooking,
rinse the beans in a colander to remove bean goo and excess salt.
In half-assed fashion, drain the diced tomatoes and the tomatoes and
chilies. You want a little juice still in there. Add the beans,
tomatoes, and tomatoes and chilies to the sauteed onion. Add spices to
your liking and cook on medium-lowish until simmery-- you want them to
be a little saucy.
(Strictly speaking, this makes more beans than you really need. You can
save about a cup and a half of them for migas or huevos rancheros or
soup or something.)
While the beans cook, dice the tempeh into smallish pieces and saute in
olive oil with the rest of the garlic. When this is lightly browned and
toasty looking, add the verde sauce and cook on low until bubbly and
less saucy (the tempeh will absorb a lot of the liquid). It shouldn't
be dry, though-- it isn't necessary to let it go for more than a few
minutes.
In an oiled casserole dish, layer 3 (or more if you need them)
tortillas, tearing as necessary to cover the bottom of the dish. For
the next layer, use about half of the beans and cover with about 1/2 c.
of cheese. Add another layer of tortillas, then the tempeh with another
half cup or so of cheese. Then another layer of tortillas and the rest
of the beans. Finish with a layer of tortillas and cheese on top. Bake
at 350 for about 25-30 minutes or until everything is gooey and the
edges are a little brown.
