Baked Tempeh Enchiladas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350.
  • Coat a 9 x 13 inch baking dish with nonstick vegetable spray.
  • Heat the oil in a large saucepan over medium heat.
  • Poach tempeh for 5 minutes (from Vegetarian Times: Before using tempeh in recipes, you can briefly poach it in water to make it more digestible and mellow out the flavor).
  • Add onion, bell pepper, and garlic to saucepan.
  • Cover and cook 5 minutes or until softened.
  • Stir in chili powder, cayenne, water, and salsa, and cook, stirring, until sightly thickened.
  • Remove from heat and add tofu sour cream.
  • Combine 2 cups sauce and tempeh.
  • Spoon a rounded 1/3 cup tempeh mixture onto each tortilla and roll up.
  • Arrange the tortillas in a prepared dish, top with remaining sauce, cover, and bake 30 minutes.
  • Uncover and bake 5 minutes longer until browned and bubbly.
Advertisement