I love Mexican food. Tamales, burritos, tacos – you name it and I probably love it (in vegetarian form of course). Cinco de Mayo is the perfect day to get together with friends and try out a new recipe. With all of the options Lightlife offers, it’s super easy to swap out the meat in any Mexican food recipe you find. From chorizo to chicken strips to ground beef, Lightlife has a vegetarian alternative that will work great in your traditional Cinco de Mayo dishes.
This year I’m making vegetarian enchiladas and avocado tomato mango salsa with blue corn chips. A colorful dish that will be plenty of food for my Cinco de Mayo get together!
- 1 pkg Three Grain Tempeh, cut into strips
- 2 (15 oz) cans tomato sauce
- 1 chipotle in adobo, minced
- 1 teaspoon dried oregano
- 1/8 teaspoon cinnamon
- 2 teaspoons olive oil
- 1 cup onions, diced
- 1 tablespoon garlic, chopped
- 12 corn tortillas
- 2 cups vegan pepper jack cheese
Heat oven to 350°F. In a saucepan over medium heat, simmer tomato sauce, chipotle, oregano and cinnamon for 5 minutes. In a large skillet, heat oil over medium heat. Add onions and garlic; cook 5 minutes or until onions are soft and just starting to brown. Add tempeh and 1 cup tomato sauce; stir together. Heat tortillas in a microwave or on a griddle for a few seconds on each side to soften. Spoon about 1/3 cup of the tempeh mixture into each tortilla and roll up. Spread 1/2 cup tomato sauce on the bottom of a 9 x 11-inch baking dish. Arrange rolled tortillas in baking dish and spread remaining tomato sauce on top. Sprinkle with cheese; cover with foil and bake 30-35 minutes or until sauce bubbles and cheese melts.
What are you planning on making for Cinco de Mayo this year? Have you tried our Tempeh Enchiladas yet? Post your fiesta meals to our Facebook page, we would love to see your creations!
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