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Mexican Tempeh Enchiladas


8 oz organic tempeh, crumbled
1 Tbsp  Bittersweet Herb Farm Chili Pepper with Garlic oil
1 Tbsp  Bittersweet Herb Farm Mexican Seasoning 
1/2 tsp sea salt
3/4 cup organic vegetable broth
1 cup black beans, drained and rinsed
1/2 lime juiced
1/4 cup cilantro, chopped well
5 small flour tortillas
1 cup vegan cheese, shredded 
1 cup salsa (I used both red and green)
1 avocado, sliced


    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, stirring occasionally, 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 tempeh mixture evenly onto tortillas, top with shredded vegan cheese and cilantro. Roll up and place into cast iron skillet.
    Top 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 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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