Tempeh Enchiladas

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I finally did it!! (No, not post 2-3 times this week. Oops again). I finally have my own recipe! Well I’m sure I didn’t “invent” tempeh enchiladas. I wanted a new recipe using tempeh and I thought it was a good substitute for ground beef so then I thought of beef enchiladas turned into tempeh enchiladas. Get what I’m sayin’? 

I know, a lot of you will probably read the title and think “Tempeh? Wtf?? WTF!!? No thanks, ya freak” and will leave the site immediately. BUT I hope you don’t leave and I really hope you try this recipe. With the other ingredients involved, you can’t even taste the tempeh (not that it even has a taste to it) and it has an incredible texture. That is my favorite part. I try not to eat a lot of meat so I appreciate substitutions like this one and it is a healthier alternative. NOT that this whole thing is “healthy” because of the tortillas, rice, enchilada sauce and mounds of cheese I used but you know what I mean. 

My husband and I have really loved this Buffalo Tempeh “Wing” recipe for many years but I figured it was time to try a new tempeh recipe and I’m glad I did. This is a new favorite.

If you don’t try it out, forget you! Just kidding…but not really.

Ok kidding.

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I made taco seasoning from scratch because I had all of the spices on hand. If you do not, I suggest you stock up on these spices to keep in your cupboard because you can use them for a number of things. OR just buy a packet of taco seasoning…I guess.

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Heat up some oil in a pan.

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Toss in some diced onion.

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Then the shredded tempeh. You don’t need to tell me how gross this looks, I know. Don’t be scared.

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Homemade taco seasoning.

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Make sure it is mixed well.

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Add in your cooked rice.

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Drained black beans are next.

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Some enchie sauce.

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And finally, cheeeeeeeese.

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Now doesn’t this look more appetizing? Well…maybe not the colors but it’s so good, I promise you!

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Make sure you roll up each enchilada tightly so they will all fit into your baking dish.

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Add the rest of the enchilada sauce on top.

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Top with more cheeeeese!

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Finished! I should have left it in longer but I was getting impatient and very hungry and anxious to see if it worked.

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It worked!! I topped it with hot sauce and ate it while watching the movie, Looper. Not such a terrible movie I’d have to say. It’s very strange how they made Joseph Gordon-Levitt look like a young Bruce Willis. Oh Bruce… I hope you never retire.

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Ok that’s all I have to say because as I’m sitting here, I can here gun shots in the distance and it’s incredibly distracting. I might go hide under the table (I hear them quite often, I guess that’s what happens when you live in the middle of the Maine woods and people need to “practice” their shooting techniques, at least that’s what I tell myself it is).

Tempeh Enchiladas

Ingredients:

Taco seasoning 

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper

Enchiladas

  • 2 packages of tempeh, shredded
  • 1 can black beans, drained and rinsed
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 2 cups cooked rice
  • 8 large tortillas
  • 28 oz can red enchilada sauce
  • Shredded cheese (we used a mexican blend)

Directions:

To make the taco seasoning: Mix the spices in a bowl! Set aside.

Preheat oven to 375°F

Heat oil in large skillet over medium high heat. Add diced onion and cook until softened, ~3 minutes. Stir in crumbled tempeh and taco seasoning. Mix well and cook for 5 minutes. Stir in beans, cooked rice, 1 1/2 cups of the sauce and 1 cup of cheese. Mix well and continue to cook until everything is heated thoroughly, ~5-7 minutes.

Grease a 9 x 10 glass baking dish with a good amount of non-cook spray and set aside. Wrap tortillas in a slightly damp paper towel and heat in microwave for a 10-15 seconds. To each tortilla, add in some of the tempeh mixture, roll very tightly and place into the baking dish. Continue with the rest of the tortillas.

Pour remaining enchilada sauce on top of the tortillas and the rest of the shredded cheese. Cook in the oven for 15-20 minutes or until the cheese is melted and bubbling. 

Serve immediately.

**Print this Recipe**

 

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3 Comments to “Tempeh Enchiladas”

  1. Hello there! Would you mind if I share your blog with my zynga group?
    There’s a lot of folks that I think would really enjoy your content. Please let me know. Cheers

  2. Hi Megan,
    My partner & I prepared your enchiladas for our vegan/veg potluck group today. We call ourselves the “Veg Heads”, and we try to meet up once a month depending on schedules. YOUR RECIPE WAS A TOTAL HIT and incredibly easy to prepare. We made only a few modifications by eliminating the cheese and we used multi-grain tortillas. Yum! In doing this again I would add even more sauce to the mix to prevent drying out, inside and out. We’ll be making your deep dish pizza next. May we share your blog with our group? Please post more of your fabulous creations. thank you D&S

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