Tempeh and Kale Enchiladas
These hearty and healthy enchiladas are packed with protein-rich tempeh and nutrient-dense kale, all wrapped up in a corn tortilla and smothered in spicy enchilada sauce.
Ingredients - Serves 4
- Cilantro - For garnish
- Shredded cheese - 1 cup
- Corn tortillas - 8
- Enchilada sauce - 2 cups
- Kale - 4 cups, chopped
- Garlic - 2 cloves, minced
- Onion - 1, diced
- Tempeh - 8 ounces, crumbled
- Olive oil - 2 tablespoons
Let's Get Started
- Preheat the oven to 375°F.
- Heat the olive oil in a large skillet over medium heat. Add the tempeh, onion, and garlic and cook until the onion is soft, about 5 minutes.
- Add the kale and cook until wilted, about 5 minutes.
- Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with the tempeh and kale mixture, roll up, and place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the shredded cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with cilantro before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 15g
- Carbs: 50g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
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