- 1 package tempeh, crumbled
- 2c. kidney beans, roughly mashed with fork
- 1 onion, chopped
- 3 cloves garlic
- 2T. olive oil
- 1/2-1c. water
- 1t. chiles (more to taste)
- 2t. cumin
- 1t. chili powder
- 1/8t. cayenne
- 1/2t. salt
- 2c. shredded cheese (optional)
- 3-4c. mole sauce (depends how saucy you want it!)
- 6 tortillas
In a large pan, saute onions and garlic in olive oil. When onions are soft and translucent, add kidney beans, tempeh, and spices. Add water. Adjust liquid accordingly – mixture should be slightly wet. Simmer on medium heat 10 minutes. Add water as needed.
Grease a small casserole dish. Pour 3/4c. of mole sauce in the bottom of the dish. Spoon tempeh mixture into tortillas, roll up, and place seam side down in the dish. Repeat with remaining tortillas until dish is full. Pour remaining mole sauce over the top of the tortillas. Top with cheese.
Bake at 350 for 20 minutes, or until cheese is melted and bubbly. Top with sour cream, tomatoes, guacamole, lettuce – anything!
We had ours with summer corn from the freezer. Deeeelicious!
This recipe is pretty simple, and if you make the mole sauce ahead of time, it’s even easier! We didn’t have guac to go on top of ours (avocados were too expensive this week), but loved them with sour cream.
These are fairly cheap, as tempeh and tortillas would probably be your most expensive items. For those of you who don’t know, tempeh is compressed soy beans. It crumbles easily and has an almost meat-like texture. It takes on the flavor of spices and adds some nice bulk to dishes (and also keeps you full). I find it at our local co-op, but so far haven’t seen it at the grocery store.
What are you favorite enchilada toppings? I could be happy with just guac, but a little cheese and sour cream go a long way, too!