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!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Crumble the tempeh into small pieces using your hands or a fork.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 5

Add the diced bell pepper to the skillet and cook for 3-4 minutes until slightly softened.

Step 6

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.

Step 7

Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.

Step 8

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.

Step 9

Pour the remaining 1 1/2 cups of enchilada sauce over the rolled tortillas, making sure all are evenly coated.

Step 10

Optional: Sprinkle vegan shredded cheese evenly over the top.

Step 11

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).

Step 12

Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped cilantro before serving.

Step 13

Serve warm and enjoy your Baked Tempeh Enchiladas!

Nutrition Facts

Serving size	2355 grams (2355.0g)

Amount per serving	% Daily Value*
Calories	3099

Total Fat 118.50g	152%
Saturated Fat 64.00g	320%
Polyunsaturated Fat 3.60g
Cholesterol 0mg	0%
Sodium 7696mg	335%
Total Carbohydrate 405.00g	147%
Dietary Fiber 82.10g	293%
Total Sugars 28.90g
Protein 123.70g	247%

Vitamin D 0IU	0%
Calcium 2088mg	161%
Iron 31mg	174%
Potassium 5017mg	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.

Source of Calories

Fat: 33.5%

Protein: 15.6%

Carbs: 50.9%