This one’s for you, tempeh fans. Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please the entire family.
Enchiladas are my version of home-made fast food. The tempeh crumbles take on a whole new identity after a quick sauté with Mexican spices, black beans and fresh cilantro. Roll this scrumptious mixture into flour tortillas, top it with salsa and shredded cheese, then bake it to weeknight dinner perfection.
I like to think of this dish as a baked version of my tempeh taco salad. Many of my clients are intimidated by tempeh. They tell me during my Nourish program that they buy it and are excited to use it, but that it sits in there fridge because they’re afraid to actually use it!
That’s why this dish is a great introduction to tempeh. For one, you don’t have to do any prep work. Oftentimes tempeh dishes require you to steam or marinade the tempeh before cooking. We don’t do that here! You just need to crumble the tempeh up and it goes straight into the pan!
If you’re wondering why you should even try tempeh, here’s the scoop. Tempeh is made by fermenting slightly cooked whole soybeans. The fermenting process initiates the growth of a beneficial bacteria, making tempeh a great source of natural probiotics. It’s also chock full of plant-based protein and high in fiber. The majority of soy products consumed in the U.S. comes from highly processed forms of soy. Tempeh is considered a food-based source of soy, unlike soy milk, soy protein powders, and meat substitutes. Tempeh also has the added benefit of having less phytates compared to more highly processed forms of soy.
Another common concern I hear about tempeh is the way it looks and whether it tastes good. I get it. It doesn’t look super appetizing on the grocery store shelf. But the cool thing about tempeh is that it takes on the flavors of whatever you combine it with. I've successfully substituted tempeh for meat in tacos, chili, stir fry, and salad and it gets rave reviews!
So tell me, are you ready to try tempeh or yourself? I hope so!
Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please everyone. Tweet this
Skillet Tempeh Enchiladas
- 8 oz organic tempeh, crumbled
- 1 Tbsp olive oil
- 1 Tbsp chili pepper
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 3/4 cup organic vegetable broth
- 1 cup black beans, drained and rinsed
- 1/2 lime juiced
- 1/4 cup cilantro, chopped well
- 5 small flour tortillas
- 1 cup cheddar cheese, shredded (I used Cabot)
- 1 cup salsa (I used both red and green)
- 1 avocado, sliced
- Heat olive oil on medium heat in a cast iron skillet.
- Add crumbled tempeh and cook for 3-4 minutes, stirring occasionally, until golden brown.
- Add cumin, turmeric, salt, and chili powder. Stir well to combine.
- Add black beans, vegetable broth and lime juice. Reduce heat and simmer until all broth is absorbed.
- Heat tortillas in a damp paper towel in the microwave for about 30 seconds.
- Divide tempeh mixture evenly onto tortillas, top with shredded cheese and cilantro. Roll up and place into cast iron skillet.
- Top tortillas with red salsa and remaining cheddar cheese.
- Bake at 350 degrees for 30 minutes or until cheese is melted.
- Before serving, top with sliced avocado, green salsa and fresh cilantro.