A Perfect Cinco de Mayo Recipe!

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There has been a recipe floating around on a few blogs that I have seen for Tempeh Enchiladas, all originating from original poster, VeganPanamonium, aka Sammi. Well, I have a new found love for tempeh, and the ½ of me that is Mexican can’t live without my enchiladas, so obviously, I had to try this recipe out! Not only was it super easy, but it was delicious! It made quite a few, and after seeing how quickly Julian made them disappear from his plate, it’s definitely a dish you can cook for people who aren’t vegan as well, as everyone enjoys this dish! I’ve altered the recipe slightly for my tastes, and I have to say, it’s pretty freaking awesome and the photos really don't do it justice!! I wanted some nicer pictures, but I was too anxious and dug right in!

Tempeh Enchiladas

Whole Grain tortillas
One package of Tempeh (I used the spicy tempeh for an added punch)
Enchilada or Taco Sauce (I made my own, recipe to follow)
Cayenne Pepper or Chile Limon Powder (to your liking)
One can of diced tomatoes/green chiles
1/2 onion, diced
2 garlic cloves, minced
One can of Jalapeno Black Beans
Nutritional Yeast, Vegan Cheese, Vegan Sour Cream for Garnish (I didn’t use any of these, but for those of you who like a good garnish, have at it!)
(This is the spicy Tempeh box, if you don't know what to look for)
(Getting the man to help chop tomatoes...isn't he adorable?!)


Preheat oven to 350. In a large saute pan, saute the onion and garlic with a little olive oil until fragrant and translucent. Add the can of tomatoes/chilies and crumble in the tempeh. Mix in the Chili Limon Powder or Cayenne Pepper and let it all incorporate for about 5-10 minutes.
Doesn't it look yummy?!
In a separate sauce pan, let your beans heat up. Once the beans are hot and the tempeh mixture is settled, start assembling your tortillas. I like to spread the beans on first and then add the mixture. Roll it up, and place in a casserole dish. Repeat. I was able to fit five enchiladas in a casserole dish. Pour the Enchilada sauce over the enchiladas. Put in the oven for about 15-20 minutes. Garnish with Nutritional Yeast, Vegan Cheese or Sour Cream (I garnished with diced tomatoes).

Enchilada Sauce
4 roma tomatoes
2 cups of water
1 tablespoon dried minced onion
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon dried minced garlic
1/2 teaspoon ground cumin

Place all ingredients in the blender and process until smooth. Place in small saucepan on med/low heat until it thickens, about 25 minutes.

While all this was cooking, I also sliced up some squash and popped it in my steamer for a quick and easy side. But trust me, this is so good and filling, you don’t even need side dishes, I just like my vegetables!