Vegan Tempeh Enchiladas

If you’re like me, you really love Mexican food, and with the amazing traditionally roasted meats, locally sourced cheeses, etc., it can seem impossible to enjoy Mexican food while eating plant-based—which is why you’ll find heaps of Mexican-inspired recipes here, and this is one of my favorites. It’s perfect for a crowd, a budget, and for leftovers.

//tip// If you have extra filling (or you can double the recipe) it works great over rice with the same toppings as a burrito bowl.

Duration: 45 mins. Serves: 4-5

ingredients:

1 Red Pepper

3/4 Cup Diced Red Onion

Bunch of Cilantro

1 Cup of Corn

1 Can of Black Beans

1 Can of Refried Beans

1 Can of Diced Tomatos

2 Tbsp. Avocado Oil

1 Tbsp. Paprika

1.5 Tsp. Cumin

1 Tbsp. Chopped Garlic

Salt to Taste (I start with about 2tsp. and work from there)

1/2 Tsp. Chili Powder

1/2 Cup of Vegetable Broth

1/2 Packet of Tempeh

8 Tortillas

//Optional Toppings//

2 Avocados

Lime

Vegan Cheese

Cilantro

2 Raddishes

Vegan Sour Cream

//Method//

1) Heat a large pot over medium heat. Add spices, oil, and onion. Stir consistently.

2) Add tomatoes, pepper, cilantro, and broth.

3) Reduce to a simmer, cover, and let sit for 10 minutes.

4) Transfer half of the mixture to a bowl and set aside.

5) Return pot to medium heat. Add beans, corn, and crumpled up tempeh (should be similar to ground meat).

6) Reduce to simmer again and let sit for another 10 minutes and stir.

//Construction//

In a large baking dish, fill a tortilla with 2 large spoonfuls of filling, then roll up and lay in the dish.

Do this with all 8 tortillas, layering them to all fit together.

Pour the bowl of sauce you set aside over the top of the tortillas.

Add cheese, cilantro, and radishes.

Bake for 10 minutes, or until cheese has melted.

Serve & ENJOY!

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//Special Guac//

Mash together 2 avocados, a spoon of garlic, a dash of paprika, a dash of cumin, salt & pepper to taste, & a spoon of salsa.