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Ornish Tempeh Enchiladas Recipe


Serves: 4
Serving Size: 2 enchiladas
Prep: 30 min
Cook: 1 hr
Ready: 1 hr 30 min

Chewy, protein-rich tempeh takes the place of meat in these Mexican-style enchiladas. You can also make them with cooked pinto beans or your favorite vegetarian ground meat alternative. This filling also makes a great taco or tostada filling. Since cottonseed oil, which is not Ornish Reversal-approved, is an ingredient in many store-bought enchilada sauces, we’ve created an easy, nonfat Red Enchilada Sauce using flavorful, mild dried chile peppers. Looking for more information about tempeh? Read Flavorful Ways to Cook with Protein-Rich Soy.

INGREDIENTS

2 CUPS fresh pasilla or poblano peppers seeds and ribs removed, chopped about 2 small peppers
1 ½ CUPS onion peeled and chopped
2 TEASPOONS fresh oregano or 1 teaspoon dried
¾ TEASPOON ground cumin
¼ TEASPOON fine sea salt, divided
¼ CUP water
2 CUPS tempeh diced (8 oz)
1 CUP corn kernels fresh or frozen
3 ½ CUPS Red Enchilada Sauce (see description, above, for link)
2/3 CUP cilantro, divided chopped
8 6 ½ -in corn tortillas
1 CUP nonfat cheese, such as Monterey Jack shredded (optional)
1 lime cut in wedges for garnish

DIRECTIONS

1. Preheat the oven to 350ºF. To make the filling, combine fresh peppers, onion, oregano, cumin, 1/8 teaspoon of the salt, and water in a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until onions are soft and translucent, about 7 to 10 minutes.
2. Add tempeh, corn, remaining 1/8 teaspoon salt, and 1 cup enchilada sauce. Simmer, stirring frequently, for 5 minutes. Remove from heat and stir in 1/3 cup cilantro.
3. Wrap tortillas in aluminum foil. Place in oven until tortillas are heated through, about 10 minutes. (Or, to heat in microwave, place tortillas between 2 damp paper towels. Microwave on high until warmed, about 1 minute.)
4. To assemble the enchiladas, spread 1 cup enchilada sauce over the bottom of a 15 x 10 x 2-inch baking pan. Dip each tortilla in the remaining enchilada sauce, letting any extra run back into the saucepan. Place tortilla on a plate. Spoon ½ cup filling down the center of the tortilla. Roll up the sides of the tortilla over the filling. Flip over and place filled tortilla, seam side down, into the prepared baking pan. Repeat with remaining tortillas.
5. Spoon 1 cup enchilada sauce over the enchiladas. Sprinkle with cheese, if using. (Recipe can be prepared to this point up to 8 hours ahead. Cover pan and refrigerate until needed.) Bake enchiladas until enchiladas are golden brown around the edges, about 20 minutes. Reheat remaining enchilada sauce. Garnish each serving with 2 tablespoons enchilada sauce, remaining chopped cilantro and a lime wedge.

Chef’s Notes:
Pasilla and poblano peppers are dark green, medium-sized and mildly spicy chile peppers. They have a flattened conical shape and pointed ends.

Shopping list:
Medium onions (1)
Garlic cloves (2)
Fresh pasilla or poblano chile peppers (2)
Oregano
Ground cumin
Tempeh (8 OZ)
Yellow corn kernels, fresh or frozen (1 CUP)
Cilantro (1 BUNCH)
6 ½ -inch corn tortillas (8)
Nonfat shredded cheese, optional (1 CUP)
Lime (1)

For more Ornish recipes, visit the online Recipedia.

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