Baked Tempeh Enchiladas
Delight your taste buds with these hearty and flavorful Baked Tempeh Enchiladas—an irresistible plant-based twist on a Mexican classic! Packed with protein-rich tempeh, black beans, and vibrant bell peppers, this dish offers a savory, smoky filling that’s seasoned with chili powder, cumin, and smoked paprika. Rolled in soft corn tortillas and smothered in zesty enchilada sauce, these enchiladas are then baked to perfection, with an optional topping of gooey vegan cheese for an extra indulgent touch. Quick to prepare and bursting with wholesome ingredients, this recipe is perfect for weeknight dinners or meal prep. Don’t forget a sprinkle of fresh cilantro for the ultimate finishing touch on this easy, crowd-pleasing vegan dish!
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Recipe Information
Ingredients
- 8 oz tempeh
- 1 tbsp olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced bell pepper
- 15 oz canned black beans
- 10 oz canned diced tomatoes with green chilies
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 cups enchilada sauce
- 8 pieces corn tortillas
- 1 cup vegan shredded cheese (optional)
- 0.25 cup, chopped fresh cilantro
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a small amount of olive oil.
Crumble the tempeh into small pieces using your hands or a fork.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced bell pepper to the skillet and cook for 3-4 minutes until slightly softened.
Add the crumbled tempeh, black beans (drained and rinsed), canned diced tomatoes with green chilies, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to combine and allow the mixture to cook for 5-7 minutes until heated through.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
Spoon about 1/4 cup of the tempeh filling down the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish.
Pour the remaining 1 1/2 cups of enchilada sauce over the rolled tortillas, making sure all are evenly coated.
Optional: Sprinkle vegan shredded cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes to allow the cheese to melt (if using).
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped cilantro before serving.
Serve warm and enjoy your Baked Tempeh Enchiladas!
Nutrition Facts
Calories |
3099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7696 mg | 335% | |
| Total Carbohydrate | 405.0 g | 147% | |
| Dietary Fiber | 82.1 g | 293% | |
| Total Sugars | 28.9 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2088 mg | 161% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 5017 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
