Baked Tempeh Enchiladas Recipe

Name: Baked Tempeh Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon safflower oil; 1/2 cup onion (minced); 1/4 cup red bell pepper (chopped); 1 teaspoon garlic (minced); 1 1/2 tablespoons chili powder; 1 teaspoon cayenne; 1/2 cup water; 16 ounces hot salsa; 12 ounces tofu sour cream; 3 cups tempeh (chopped and poached for 5 minutes); 8 small whole wheat tortillas (8-inch)

Servings: persons

1 tablespoon safflower oil
1/2 cup onion (minced)
1/4 cup red bell pepper (chopped)
1 teaspoon garlic (minced)
1 1/2 tablespoons chili powder
1 teaspoon cayenne
1/2 cup water
16 ounces hot salsa
12 ounces tofu sour cream
3 cups tempeh (chopped and poached for 5 minutes)
8 small whole wheat tortillas (8-inch)

1
Preheat oven to 350.
2
Coat a 9 x 13 inch baking dish with nonstick vegetable spray.
3
Heat the oil in a large saucepan over medium heat.
4
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).
5
Add onion, bell pepper, and garlic to saucepan.
6
Cover and cook 5 minutes or until softened.
7
Stir in chili powder, cayenne, water, and salsa, and cook, stirring, until sightly thickened.
8
Remove from heat and add tofu sour cream.
9
Combine 2 cups sauce and tempeh.
10
Spoon a rounded 1/3 cup tempeh mixture onto each tortilla and roll up.
11
Arrange the tortillas in a prepared dish, top with remaining sauce, cover, and bake 30 minutes.
12
Uncover and bake 5 minutes longer until browned and bubbly.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon safflower oil, 1/2 cup onion (minced), 1/4 cup red bell pepper (chopped), 1 teaspoon garlic (minced), and more.

Yes, Baked Tempeh Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Tempeh Enchiladas

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