First of all, preheat your oven to 350 °F (175 °C) and lightly oil its baking dish, using a back side of a large spoon or pastry brush.
In the mean time, take a large bowl and mix up the black beans with minced garlic, onion, tempeh, chili peppers and jalapeno peppers. Set this mixture aside to marinate well.
Grab another medium shallow bowl and pour out 1 can of enchilada sauce into it. Blend it for 5 seconds, using a whisk.
Now dip the three corn tortillas into the whisked enchilada sauce one by one and arrange then on the previously lined (oiled) baking dish. Try your best to place the tortillas in such an order that they could cover the base of the dish as much as they can.
Place half of the marinated black bean mixture on the top of the lined tortillas and top it with the three remaining tortillas, dipping them into the enchilada sauce.
Now sprinkle the remaining enchilada sauce over the Enchilada Casserole.
Scatter the sliced black olives and shredded cheese over the Enchilada Casserole and cover the baking dish.
Place it in the preheat oven and bake for 25 to 30 minutes.
Now uncover the Casserole and bake it for another 10 to 15 minutes or cooked from all sides and dark brown in colour.
Take out from the oven and shift the Enchilada Casserole into a large round serving platter and dish up warm. Enjoy!