Wednesday, February 9, 2011

Layered Enchiladas

This recipe was a spin-off of these Guajillo Chili Enchilads.

I was a little unsure about the Tempeh, but these were really super tasty and a great source of protein.

Saute the Tempeh just like ground beef til it's browned and crunchy. I added black beans, diced tomatoes with peppers, chopped garlic and spinach and salt, pepper, cajun seasoning, and red pepper flakes. I bought a can of something resembling salsa which I thought was a form of enchilada sauce. Still not sure what it was lol. Any kind of sauce would work though. Pour a bit in the bottom of the pan then layer corn tortilla, half the Tempeh mixture, sauce, repeat top with tortilla layer and remaining sauce. Bake at 350 for 20min. Definitely something I will be making again.