Mexican Tempeh Pie
|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|
|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)|
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.