Wednesday, May 7, 2008

Lighter Side - Texas Tempeh

I know I can't be the only one to have made this but I'm new to tempeh and this was my first effort and it was so good I'll never use ground beef again in my Mexican dishes.

One pack of Tempeh, I used the Lightlife Garden Veggie Tempeh
One Green Pepper
One large White Onion
One can of Black Beans
One can of Diced Tomatos with Green Chilis
One bag of Jalapeno Shredded Cheese
One Old El Paso Enchilada dinner kit
One pint Sour Cream
Optional - can of corn

In a large pan with a tbsp of olive oil, sautee diced onion and pepper until softened and starting to brown.

Crumble the tempeh into the pan and add the can of beans and the tomatos. (Corn optional)

Add the envelope of spices from the enchildada kit and stir.

Let simmer for five minutes.

Place a thin layer of sauce on the bottom of a baking dish.

Place a layer of tortillas on the bottom, sprinkle with a third of the cheese and add a third of the mixture. Make two layers and top with tortillas and the last third of the cheese.

Pour one envelope of sauce over the whole.

Bake at 375 for 45 minutes to an hour. Don't let the cheese burn.

Cut into squares and top with sour cream.

Garnish as you please with scallion, bacon, cheese, the second envelope of sauce or whatever.

Leftovers can be served in a soft/crunch taco using sour cream to glue the outer soft tortilla to the inner crunchy taco filled with the mixture.

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