Tempeh and Spinach Enchiladas

Ingredients - Serves 4

• Cilantro - For garnish
• Vegan cheese - 1 cup, shredded
• Tortillas - 8
• Enchilada sauce - 2 cups
• Spinach - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1, diced
• Tempeh - 8 ounces, crumbled
• Olive oil - 2 tablespoons

Let's Get Started

1. Preheat the oven to 375°F.
2. 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.
3. Add the spinach and cook until wilted, about 2 minutes.
4. Spread a thin layer of enchilada sauce in the bottom of a baking dish.
5. Fill each tortilla with the tempeh mixture, roll up, and place seam-side down in the baking dish.
6. Top with the remaining enchilada sauce and the shredded cheese.
7. Bake for 20 minutes, or until the cheese is melted and bubbly.
8. 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