Easy tempeh enchiladas

Name: Easy tempeh enchiladas
Prep time: 45 minutes
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 bell peppers, diced; 1 4–6 cloves garlic, minced; 2 (8-ounce) blocks tempeh, crumbled; 1 (15-ounce) can black beans, drained and rinsed; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon dried cilantro; 0.5 teaspoon sea salt; 1.5 teaspoons smoked paprika; 1 teaspoon chipotle powder, or to taste; 1 8–10 tortillas (8” or 10”); 15.5 ounces enchilada sauce; 0.67 cup vegan cheese, for topping; vegan sour cream; fresh cilantro; avocado

These easy tempeh enchiladas are hearty, smoky, cheesy, and packed with a flavorful, high-protein, high-fiber filling. Soft tortillas are stuffed with sautéed peppers, onion, garlic, crumbled tempeh, black beans, and classic Mexican spices, then covered in enchilada sauce and vegan cheese and baked until hot and bubbly. It’s a simple recipe the whole family will love.

These enchiladas are the kind of dinner that feels cozy and satisfying without being complicated. Serve them with a variety of fresh toppings so everyone can make their own plate.

Preparation Time: 45 minutes

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Ingredients

SERVINGS:

Calories: 520 Protein: 26 g

Tempeh enchilada filling

2 tablespoons olive oil
1 onion, diced
3 bell peppers, diced
1 4–6 cloves garlic, minced
2 (8-ounce) blocks tempeh, crumbled
1 (15-ounce) can black beans, drained and rinsed
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
0.5 teaspoon sea salt
1.5 teaspoons smoked paprika
1 teaspoon chipotle powder, or to taste

For the enchiladas

1 8–10 tortillas (8” or 10”)
15.5 ounces enchilada sauce
0.67 cup vegan cheese, for topping

For serving (optional)

vegan sour cream
fresh cilantro
avocado

Preparation

Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
Cook the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook for 5 to 7 minutes, stirring occasionally, until they begin to soften.
Add the garlic: Stir in the garlic and cook for 30 to 60 seconds, until fragrant.
Add the tempeh, beans, and seasonings: Add the tempeh, black beans, chili powder, cumin, dried cilantro, salt, smoked paprika, and chipotle powder. Stir until evenly combined and cook for 5 to 7 minutes, stirring occasionally.
Warm the tortillas: Wrap the tortillas in a damp paper towel and microwave for 20 to 30 seconds, until soft and pliable.
Prepare the baking dish: Spread a thin layer of enchilada sauce across the bottom of the baking dish.
Fill the tortillas: Spoon the filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
Add the sauce and cheese: Pour the remaining enchilada sauce evenly over the enchiladas, then sprinkle with the vegan cheese.
Bake: Bake for 20 to 25 minutes, until hot and bubbly and the cheese has melted.
Serve: Top with vegan sour cream, fresh cilantro, and avocado and serve warm.

An overhead view of easy tempeh enchiladas in a white baking dish, topped with red enchilada sauce, melted vegan cheese, vegan sour cream, diced avocado, and fresh cilantro.

Tips

Don’t overfill the tortillas: A generous amount of filling is great, but too much makes them hard to roll and more likely to split. Place each one seam-side down so it stays closed while baking.
Warm the tortillas: Warming them briefly makes them softer and easier to roll, especially corn tortillas, which can crack.
Swap the protein: Plant-based meat, textured vegetable protein (TVP), or crumbled extra-firm tofu can stand in for the tempeh, though the texture will be different.
Switch up the beans and peppers: Pinto or kidney beans work in place of black beans. A mix of red, orange, and yellow peppers makes the filling especially colorful.
Choose your sauce: Use red or green enchilada sauce, depending on your preference.
Adjust the heat: For more spice, add extra chipotle powder, fresh jalapeño, or hot sauce. For a milder version, use less chipotle powder or leave it out.
Add more veggies: Corn, zucchini, mushrooms, or spinach can easily be mixed into the filling.
Extra cheesy: Add vegan cheese inside the tortillas as well as on top.
Toppings: Vegan sour cream, avocado, cilantro, green onions, jalapeños, lime wedges, hot sauce, diced tomatoes, and pickled red onions all work well. Set them out and let everyone build their own plate.
Make ahead: The filling can be made ahead and refrigerated until you’re ready to assemble.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheating: Warm in a covered, oven-safe dish, or microwave individual portions. If they look dry, spoon a little extra enchilada sauce over the top first.
Freezing: Let the baked enchiladas cool completely, then freeze in a freezer-safe container for up to 3 months.