I’ve had to make changes to my Enchiladas recipe 2 times now, first when I went vegetarian and then vegan. It’s great that it still tastes great! This even passed approval from Hubby! PUnkyroo liked them too but she didn’t care for the tempeh that much. I think this would taste just fine without the Tempeh if you don’t like it. It was my first time cooking Tempeh so I might not have cooked it how I should of (Just like tofu..I didn’t know to press it until the 3rd time I cooked with it!lol). I usually follow directions to stuff but alot of times I like the trial and error method.
Tempeh and Black Bean Enchiladas
- 1 package of Tempeh, cut in small cubes
- 1 onion, chopped
- 8 oz Tofutti sour cream
- 1 3/4 cups shredded vegan cheddar cheese
- 1 tbs dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 (15oz) can tomato sauce
- 1/2 cup water
- 1tbs chili powder
- 1 green bell pepper, chopped
- 1 can of black beans
- 1 clove garlic, minced
- 10 (10 inch) flour toritillas ( whole wheat is always tears when I use them)
- 1 (oz) jar enchiladas sauce
Preheat oven to 350*f. In a medium skillet over medium heat. Brown Tempeh. Add the onion, sour cream, 1 cup cheese, parsley, oregano, and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper, black beans and garlic.
Roll even amounts of mixture in the tortillas…Burtio style to help keep filling from leaking out. Arrange in two 9x13in baking dishes. Cover with enchiladas sauce and 3/4 cup cheddar cheese. Bake uncovered in preheated oven for 20 minutes. Cool for 10 minutes then serve.
This is good with some steamed broccoli, yum!