Vegan Green Enchiladas

grilled-green-chilies-recipe
Vegan Green Enchiladas were born on the whim one crazy night and have been a family favorite dinner ever since.  If you've not tried tempeh, yet, start with this recipe.

Vegan Green Enchiladas

By Published: March 27, 2013

  • Yield: 5-6 Servings
  • Prep: 10 mins
  • Cook: 35 mins
  • Ready In: 45 mins

Vegan Green Enchiladas were born on the whim one crazy night and have been a family favorite dinner ever since.  If you've not …

Ingredients

  • 1 8-ounce package tempeh cut into short, 1/4-inch slices
  • 1 medium yellow onion chopped
  • 1 large green bell pepper chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 4-ounce Hatch green chilies mild & chopped
  • 10-12 corn tortillas
  • 1 15-ounce can Hatch Green Enchilada Sauce mild
  • 2 avocados seeded & chopped

Instructions

  1. Preheat oven to 375F degrees. Lightly oil 13 x 9-inch casserole dish. Set aside.
  2. Heat a large skillet over medium-high heat, add 1/2 cup water. Create a bottom layer with the onion, then layer the tempeh evenly on top. Cover, reduce heat to medium. Allow tempeh and onion to cook for 8 to 10 minutes.
  3. Add bell pepper. Season with spices. If the pan is dry, add 1/4 cup water. Toss together and cook for another 5 minutes, until bell pepper is tender.
  4. Remove from heat. Stir in chopped green chilies.
  5. Time to roll the enchiladas! To help make the corn tortillas easier to roll, warm the stack in a microwave for 30 seconds or up to 1 minute.
  6. Fill each corn tortilla with tempeh filling. Roll up and lay seam side down in dish. After you fill the dish, pour the green enchilada sauce evenly over the enchiladas.
  7. Slide casserole dish in oven. Use a small baking sheet turned upside down as a cover to the dish. Bake 20 minutes.
  8. Remove enchiladas from oven. Allow to cool a few minutes. Top with chopped avocados.