These enchiladas were delicious. It’s the key lime juice that made the difference. We will be having this more this summer.
Serving Size: 4
Ingredients:
2 medium onions, chopped (divided)
4 ounces chopped green chillies
2 tablespoons oil
2½ cups minced tempeh (or cut in small strips)
8 ounces mushrooms, cleaned and chopped
6 ounces soy yogurt, divided
½ cup cilantro, chopped (Divided)
4 key limes
1 can (10 ounces) crushed tomatoes
1 teaspoon taco seasoning
Tabasco to taste
salt and pepper
12 tortillas
½ cup shredded vegan cheese
Directions:
Pre-heat the oven to 350°F / 177°C.
Spray an oven-proof baking dish with cooking spray
To make the enchilada sauce: Place the crushed tomatoes in a bowl.
Chop 1 onion and add to the crushed tomatoes.
Add the taco seasoning.
Add 1/2 of the cilantro, chopped and 1/2 of the soy yogurt.
Squeeze 2 key limes into the mixture and mix well.
Season to taste with Tabasco salt and pepper
To make filling: Cut the tempeh in small strips or mince into small pieces.
Clean the mushrooms and chop into small pieces.
Chop the other onion and the green chilies.
Heat the oil in a large frying pan.
Add the onion and sauté until glassy.
Add the mushrooms and cook until they begin to release their juices.
Add the tempeh and chili pieces.
Stir well to mix.
Add the rest of the cilantro and the rest of the soy yogurt.
Squeeze the other 2 key limes to juice them over the mixture and stir well to mix.
Season to taste with salt and pepper.
Fill each tortilla roll with some of the mixture and roll.
Place the tortillas in the baking dish seam side down.
Spread some of the enchilada sauce over and sprinkle some of the shredded vegan cheese on top.
Place in the oven to bake for about 10 minutes or until lightly browned and crispy
We garnished the meal with a few cilantro leaves and a slice of key lime..
Notes:
If you can’t get key limes, you can substitute with Persian limes.