This is our sunday night meal. The picture above is what the taco filling looks like.Enjoy
1 Tbs. olive oil
8 oz. tempeh, cubed
2 tomatillos, diced
3 jalepenos, seeded and diced
2 cups salsa, 1/2 with tempeh mixture
6 8- or 9-inch whole wheat tortillas
1 7-oz. pkg. cheddar soy cheese
1. Heat oil in large skillet, and sauté cubed tempeh, tomatillos, and jalepenos for 5 to 8 minutes.
2. Stir salsa into tempeh mixture, and continue cooking until heated through, about 2 minutes. Put 1 tortilla flat on work surface, and scoop about 1/3 cup tempeh filling over lower half of tortilla. Sprinkle with about 2 tablespoons cheese; fold top over filling. Repeat with remaining tempeh mixture until all tortillas are filled.
3. Spray nonstick skillet with nonstick cooking spray, and heat over medium heat. Add folded tortillas (as many as will fit comfortably in pan), and cook until cheese melts and both sides turn golden brown, 4 to 5 minutes.
1 Tbs. olive oil
8 oz. tempeh, cubed
2 tomatillos, diced
3 jalepenos, seeded and diced
2 cups salsa, 1/2 with tempeh mixture
6 8- or 9-inch whole wheat tortillas
1 7-oz. pkg. cheddar soy cheese
1. Heat oil in large skillet, and sauté cubed tempeh, tomatillos, and jalepenos for 5 to 8 minutes.
2. Stir salsa into tempeh mixture, and continue cooking until heated through, about 2 minutes. Put 1 tortilla flat on work surface, and scoop about 1/3 cup tempeh filling over lower half of tortilla. Sprinkle with about 2 tablespoons cheese; fold top over filling. Repeat with remaining tempeh mixture until all tortillas are filled.
3. Spray nonstick skillet with nonstick cooking spray, and heat over medium heat. Add folded tortillas (as many as will fit comfortably in pan), and cook until cheese melts and both sides turn golden brown, 4 to 5 minutes.
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