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Mexican Tempeh Pie

Veggie.Lover's picture
Ingredients
  Onion 1 Medium, chopped
  Green bell pepper 1 , chopped
  Garlic cloves 3 Large, minced
  Vegetable oil 3 Tablespoon
  Tempeh 8 Ounce, diced
  Diced zucchini 2 Cup (32 tbs)
  Crumbled dried oregano 3⁄4 Teaspoon
  Crumbled dried thyme 1⁄2 Teaspoon
  Powdered cumin 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Salsa 1⁄2 Cup (8 tbs) (Mild To Hot)
  Tomatoes 3 Medium, halved
  6 inch corn tortillas 6
  Shredded cheddar cheese 2 Cup (32 tbs)
Directions

Saute onion, bell pepper and garlic in vegetable oil. Stir in tempeh, zucchini and dry spices, Saute over low heat for 20 minutes.
Process salsa and tomatoes in a blender. Pour into a wide bowl.
Dip 2 tortillas in the salsa, coating both sides. Place in the bottom of a 10-inch pie plate, overlapping in center. Cut a third tortilla in half, dip sections in sauce and fit into sides of pie plate.
Spread tempeh mixture over tortillas. Top with l1/2 cups cheese. Repeat process with other 3 tortillas, placing them on top of the cheese. Pour remaining sauce over tortillas and sprinkle with the remaining cheese.
Cover tightly with foil. Bake at 375° F. for 20 minutes or until well heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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