Wednesday, September 10, 2008

Tempeh Enchiladas

For the Filling:
1/2 medium yellow onion, chopped
1/2 red pepper, chopped
1/4 yellow pepper, chopped
3 cloves garlic, chopped finely
2 tb olive oil
1/4 tsp each cumin, coriander, paprika
1/2 tsp chili powder
1/2 tsp salt
red pepper flakes or cayenne to taste
8 oz tempeh, crumbled
1-2 tb vegetable stock
1/2 tsp hot sauce or to taste

Red sauce (I used Whole Foods' salsa roja)
Up to 1/4 cup mozzarella or chihuahua cheese

Preheat oven to 375 degrees.

Saute the onion in the olive oil over medium heat for a couple minutes. Add the bell peppers and continue to saute until the onion becomes translucent. Next, add the garlic and dry spices and cook, stirring, for a minute or so until fragrant. Add the tempeh and vegetable stock along with hot sauce, if desired. Cook, covered, for 3-5 minutes until the tempeh is hot and cooked through but still moist.

Remove from heat and fill 6 medium tortillas with prepared filling. Roll filled tortillas and place them in a baking dish, seam side down. Cover with red sauce, then cheese. Bake in preheated oven for 15 minutes or until cheese is melted and slightly browned.

Top with any combination of tomatoes, sour cream, avocado or cilantro. I was out of avocado and cilantro so I just used tomatoes and sour cream for the enchiladas in the photo.

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