Bev made this recipe and it looks amazing. Have you checked it out yet? I wanted to make a similar recipe for the vegetarian palate and with ingredients I had on hand.All you need to know is that these rock and you have to shove them in your face ASAP.
Tempeh Tortilla Stacks
1/2 onion, chopped
1 large garlic clove, chopped
1/2 cup yellow corn kernels, I used frozen
1/2 cup canned black bean, drained & rinsed
4 oz tempeh, crumbled*
1/2 lime, juiced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt & pepper to taste
1 tsp olive oil
2 cups fresh spinach
1/2 – 3/4 cup shredded cheddar cheese
1/4 cup fresh cilantro, torn or chopped
1 avocado, sliced
4 small flour tortillas
Preheat the oven to 400º F. Heat the olive oil in a medium skillet over med-high heat. Add the onion and garlic and cook for about 5 minutes. Add the tempeh, corn, black beans, spices and lemon juice. Cook the mixture for 5 – 10 minutes. Lay a tortilla on a greased baking sheet and start to build the stacks.
Tortilla > 1/4 of the cheese > 1/4 of the spinach > 1/4 of the tempeh mixture > torn cilantro > 1/4 avocado > 1/4 cheese > REPEAT
Bake the stacks for 10 – 15 minutes, or until the tortillas are crisp.
A little hot sauce on top MAKES THIS. You could also top these with salsa, sour cream, MORE CHEESE, fresh tomato. Pretty much anything.
*You can absolutely make this with ground beef/chicken/turkey but I want to challenge you to make this with tempeh if you’ve never tried it! I promise you will not know the difference if you give it a try. The best way to crumble the tempeh is to slice it and then rough chop.
**Make these vegan by using vegan cheese!