A protein packed vegetarian enchilada recipe that is easy to make, healthy, and perfect for Meatless Monday. This dish can easily be made vegan too. It's filled with spinach, cauliflower, tempeh, and deliciousness.
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 4
Ingredients
8ozfresh spinach
2tbspolive oil
2cloves of garlic, minced
⅓cupred onion, minced
1cupground tempeh
2 ½cupcauliflower rice
1oztaco seasoning
1tbsptomato paste
110 ounce can diced tomatoes
8small tortillas
4ozshredded cheese, divided
12ozenchilada sauce
¼cupsliced olives
Instructions
Preheat the oven to 350 degrees.
In a large frying pan sauté 8 ounces of fresh spinach. Here's a video on How to Sauté Spinach .
Once sauteed, transfer to a colander to strain out the remaining water from the spinach.
In a large pan heat the 2 tablespoons of olive oil over medium-low heat. Then 2 cloves of minced garlic and warm them up in the oil, be careful not to fry the garlic. Add in the ⅓ cup of minced red onion and sweat the onions for a few minutes.
Next turn up the burner to medium-high heat. Add in the 1 cup of tempeh and saute for about 1 minute. Then add in the 2 ½ cups of cauliflower rice and sauté for a few minutes. Add in the 1 ounce of taco seasoning, 1 tablespoon tomato paste, and one 10 ounce can of diced tomatoes. If you like spice, use a can of diced tomatoes with chiles to kick it up a notch! Mix together and cook until the liquid you added from the tomatoes is gone.
Now it’s time to build our enchiladas. Take 8 small tortillas and layer each one with a little bit of the shredded cheese, then spinach, and “meat” filling. Roll the tortilla and place seam side down in a baking dish. Top the rolled tortillas with 12 ounces of enchilada sauce, the rest of the shredded cheese, and ¼ cup of sliced black olives.
Bake for about 20 minutes or until the cheese is melted.