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Tempeh, Spinach and Black Bean Enchilada




Source of Recipe


From Miavita


Recipe Introduction


This hearty dish will convince meat eaters that it's OK to go meatless every so often.


List of Ingredients




1 teaspoon olive oil
4 oz (120g) tempeh, cubed
1 - small onion, chopped
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1 handful (1 oz/30g) fresh spinach leaves, washed and coarsely chopped
1/2 cup (4 oz/120g) drained cooked or canned black beans
1/4 cup (2 oz/60g) reduced-fat sour cream
1/4 cup (1/4 oz/7g) chopped fresh cilantro
1/8 teaspoon salt
- - Nonstick cooking spray
1/2 cup (4 oz/120g) commercial salsa
2 - large whole-wheat flour tortillas
1/4 cup (1 oz/30g) shredded reduced-fat Monterey jack cheese


Recipe



1 Preheat the oven to 350 degrees F (175 degrees C).
2 Heat olive oil in a nonstick skillet over medium-high heat. Add tempeh and onions; sauté until golden brown. Stir in chili powder, oregano and cumin and cook for 1 minute. Remove from the heat and stir in spinach, beans, sour cream, cilantro and salt.
3 Spray a small baking dish with cooking spray. Spread half of the salsa in the bottom of the dish. Spoon tempeh mixture evenly down centers of tortillas and roll up. Arrange, seam sides down, in prepared baking dish. Spread the remaining salsa evenly over tortillas and top with cheese. Bake, uncovered, for 25 minutes