I love my cast iron skillet and love when I find new ways to make dinner in it. Enchiladas are a favorite meal of mine and I love when I get to make them just for me. No having to please anyone else’s tastes. No accommodations for the meat eater or the kiddo who can’t handle it spicy. This tempeh enchilada is pretty much all me! That doesn’t happen all that often in this house so I like to savor the opportunity when it comes around.
I customized everything to my liking: from the filling, to the salsa, to the cheese — right down to the type of tortilla.
Here’s what you’re looking at:
- sauteed crumbled tempeh with my favorite spice trio: chili pepper, turmeric and cumin
- black beans
- tons of cilantro
- red and green salsa
- spinach tortillas
- extra sharp cheddar cheese
- chopped avocado
It’s ooey, gooey, cheesy and saucy with a little crunch from the baked tortillas — the best combination, in my opinion.
I know what you’re thinking — did she eat this entire skillet? No. I didn’t. It’s actually quite filling from the tempeh and black beans. I had two for dinner and saved the rest for lunch today. Can’t wait to dig in!
If you’re wondering why I used tempeh and what the health benefits are, you’ll have to head over to my Inspired Vegetarian column on Healthy Aperture.
Click here for the recipe —-> Skillet Tempeh Enchiladas