Black bean and Tempeh enchiladas
Bean and tempeh wrapped in tortilla and baked with flavorful sauce.
Ingredients
- 2 tbsp olive oil
- 1/4+ 2 cup + tbsp chopped onion
- 1/2 cup colored bell peppers chopped
- 2 tbsp garlic minced
- 2 tsp chili powder
- 2 tomatoes chopped
- 1 can(14 oz) tomato puree
- 1 tsp dried oregano
- 1 tsp ground coriander optional
- 1 can(15 oz) blackbeans, drained or cooked black beans
- 4 oz tempeh diced
- 1/4 tsp ground cumin
- ground pepper to taste
- 8 tortilla
Instructions
For sauce
- Heat oil in a skillet over medium heat. Add minced garlic, onion, bell peppers, cook and stir for 5 minutes.
- Add tomatoes, red chili powder, oregano, and coriander. Simmer for 15 minutes, stirring occasionaly.
Wrapping tortilla
- Preheat the oven to 350°F. Grease the baking tray. Pour 1/2 cup of sauce in the bottom layer.
- Place beans in a bowl, mash it. Add tempeh, chopped onions, ground cumin, ground pepper, and mix. Stir in 1/4 cup of the prepared sauce.
- Soften the tortillas. Spread 1/2 cup of bean mixture in the center of the tortilla. Roll up the tortilla.
- Arrange the roll up tortillas as a single layer in the baking dish and pour the remaining sauce on thr top.
- Bake for 15 minutes. Serve warm.