Tempeh & Yam Enchiladas
1-200g package of Tempea tempeh, crumbled with hands
3 cups yams, peeled and diced into small ½ inch cubes
10 small corn or flour tortillas
1 tbsp (melted) coconut or avocado oil
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 small yellow or white onion, diced
2 cloves garlic, minced
¼ tsp salt
2 cups chopped rainbow chard or kale
2 cans enchilada sauce (store bought or homemade), divided
1 cup shredded vegan cheese
Cilantro to serve
Avocado or avocado crema to serve
Green onion and chopped fresh tomatoes to serve
Preheat oven to 400 F.
Add cubed yams to a large bowl and add oil, spices, salt, onion, garlic and crumbled tempeh. Toss to combine. Place on a parchment paper lined baking pan and spread out mixture evenly.
Bake for 25-30 minutes at 400 F until yams are tender when pierced with a fork and tempeh is golden brown. Remove from heat and lower oven temperature to 350 F.
Meanwhile, add kale/chard to the same bowl used for the yams and add yam mixture when cooked. Toss to combine.
Add ⅓ cup of the enchilada sauce and stir.
Pour approximately 1/3 of the remaining enchilada sauce into the bottom of a 9x13” baking dish. Spread to coat the pan.
Lay the first tortilla down in the dish and coat with the sauce on both sides. Fill with ⅓ cup of the filling then roll up the tortilla with the seam facing down on the bottom of the pan. Add any remaining filling to the edge of the dish. If you run out of space to roll the tortillas in the baking dish, continue to prepare them on a regular plate, transferring them to the dish after. Pour remaining enchilada sauce over the enchiladas and top evenly with vegan cheese.
Bake at 350 for 15-20 minutes or until the sauce is bubbling and the cheese is melted.
Top with cilantro, green onion, and tomatoes to serve.