High-Protein Tempeh And Bean Enchiladas Recipe

About this recipe

A hearty and protein-packed dinner option featuring tender chicken, kidney beans, and a flavorful enchilada sauce, baked to perfection and topped with melted cheddar cheese.

Ingredients

• 1 Bunch Coriander Leaves (Kotthambari)
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 250 g Freshcon Cooked Rajma
• 100 g Chilli Green
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 90 g Cremberie Fruit Yoghurt Strawberry Cup
• 141 g Pam Grilling Grillades Cooking Spray
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 1 pack (500 g) Maggi Hot & Sweet Tomato Chilli Sauce

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Spray a large skillet with cooking spray and heat over medium heat.
3. 3. Add 1/2 cup diced onion to the skillet and sauté until softened, about 3-4 minutes.
4. 4. Add 8 oz diced tempeh, 1 cup cooked kidney beans, and 1/4 cup diced green chilies to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tempeh is heated through.
5. 5. Remove the skillet from heat and let the filling cool slightly.
6. 6. Warm 6 tortillas gently in a microwave or on a skillet to make them pliable.
7. 7. Spoon some of the tempeh and bean filling along one edge of each tortilla and roll them up tightly.
8. 8. Place the rolled tortillas seam-side down in a large baking dish.
9. 9. In a mixing bowl, combine 1 cup tomato chilli sauce and 1 cup tomato sauce. Pour this mixture evenly over the rolled tortillas.
10. 10. Sprinkle 1/2 cup shredded cheddar cheese over the top.
11. 11. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
12. 12. Remove from the oven and let cool for a few minutes. Garnish with 1/4 cup nonfat yogurt and 2 tbsp chopped coriander leaves before serving.