Fire Roasted Pepper and Tempeh Enchiladas with Salsa Verde. This is where it’s at. My brother and I made these last Sunday, our last Sunday cooking together before the holidays, and it was a great dish to end on!
These enchiladas were bursting with flavor. The savory tempeh, pepper, and kale filling was complimented by the touch of sweetness of the butternut squash and the zing of spice from the chili powder and salsa. Delicious.
Baked until the enchiladas were perfectly golden and crispy, with ooey, gooey melted cheese, this is a dish worth savoring!
These enchiladas can also easily be multiplied, and with simple prep and not a lot of cooking time it is a great dish for the holidays!
Fire Roasted Pepper and Tempeh Enchiladas with Salsa Verde
Serves 4 (makes 8 enchiladas)
1 tbsp of olive oil
2 cups of frozen, diced butternut squash
1 cup of frozen, chopped kale
1 cup of frozen, chopped fire roasted bell pepper and onion mix
1 tsp chili powder
1/2 tsp of curry powder
1 can of black beans
1 block of tempeh, precooked
Eight 8″ flour tortillas
1 cup of salsa verde
~3/4 cup of grated sharp white cheddar
To make these enchiladas, start by preheating the oven to 400 degrees.
While the oven is preheating, sauté the butternut squash, kale, and bell pepper mix until warmed through, about 10 minutes on medium low heat. Stir occasionally.
Next, add in the tempeh, black beans, chili powder and curry powder, stir, and cook for an additional 5 minutes.
Then, turn off the stove and start filling the tortillas! Add about 1/3 a cup of the mixture to each tortilla, roll tightly, and place in an 8×8 glass baking dish. Repeat this process until the enchilada mixture is gone, packing each enchilada snuggly into the dish.
Lastly, pour the salsa verde on top of the enchiladas, sprinkle the cheese over the salsa and bake. Bake for fifteen minutes, until the cheese is melty and bubbly and the tortillas are golden and crispy. Enjoy!
Spice it up,