Vegetarian Thai Peanut Enchiladas
1 tablespoon olive oil
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.