Vegetarian Thai Peanut Enchiladas

Vegetarian Thai Peanut Enchiladas

Ingredients:

1 tablespoon olive oil
1 red bell pepper (thinly sliced)
2 green onions (sliced)
1 large carrot (julienned)
4 oz tempeh, crumbled
1 handful spinach (chopped)
1 cup spicy Thai peanut sauce (either homemade or store-bought; if you are going store-bought, I like the San-J brand)
4 (8 inch) tortillas
1 cup jack and cheddar cheese (grated)
Chopped cilantro, for garnish

Method:

Pre-heat the oven to 375 degrees Farenheit.

Slice up your red pepper and carrot, and saute in a little olive oil until tender.  Add the crumbled tempeh and continue to saute until it is a little browned.  Add the chopped green onion and spinach, and saute until just wilted.  Remove from the heat, and stir in 1/2 cup peanut sauce.

In a small baking dish (I used an 8x8 brownie dish, and four enchiladas fit perfectly), lightly drizzle peanut sauce on the bottom of the dish. Fill each tortilla with a quarter of the tempeh-veggie mixture, roll it up, and place it seam-side down in the baking dish, on top of the peanut sauce.  Repeat with the remaining tortillas.  Drizzle some more peanut sauce on top of the rolled-up enchiladas, top with the shredded cheese and cilantro, and bake in the oven until the cheese on top is golden and melted.

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