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Mexican Tempeh Enchiladas


Heat Bittersweet Herb Farm Chili Pepper with Garlic oil on medium heat in a cast-iron skillet.

Add crumbled tempeh and cook for 3-4 minutes, occasionally stirring, until golden brown. 

Add Bittersweet Herb Farm Mexican Seasoning and salt. Stir well to combine. 

Add black beans, vegetable broth, and lime juice. Reduce heat and simmer until all broth is absorbed.

Heat tortillas in a damp paper towel in the microwave for about 30 seconds.

Divide the tempeh mixture evenly onto tortillas and top with shredded vegan cheese and cilantro. Roll up and place into cast iron skillet.

Top the tortillas with red or green salsa and remaining cheddar cheese.

Bake at 350 degrees for 30 minutes or until cheese is melted.

Before serving, top the tortilla with sliced avocado, green salsa, and fresh cilantro.

What to add dairy!?: We recommend using cheddar instead of vegan cheese.

What to add meat!?: We recommend replacing the tempeh with chicken breasts.

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