March challenge - Vegan Tempeh and Yam Enchiladas

Enchiladas are quite versatile and difficult to mess up, so this wasn't a huge challenge per se. I guess my biggest issue was sticking to my favorite sauce which is made with Guajillo chiles. Unlike California or New Mexico, Guajillo chiles can at times be very spicy, depending on the batch. I toned down some of the spiciness by using marinara sauce instead of tomato sauce. The result: Delicious and toddler friendly. Can't ask for more. But it gets better: I made 16 overstuffed enchiladas for about $10 using mostly organic ingredients. For our family that translates to 3 meals at approximately $3.50 a meal. Yes, it is possible to eat well on a budget :)

Ingredients

2 packages of organic tempeh
6 yams, cubed (you can keep the peels for added fiber and nutrients)
6 to 8 Guajillo dry chiles
16 tortillas
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped (Dirty dozen-choose only organic)
6 cloves of garlic (mince 4, leave others whole)
1 beer, any kind
2 cups of marinara sauce (sub tomato sauce or freshly chopped tomatoes). Try to refrain from using canned tomatoes as these are lined with BPA.
1tb Mexican oregano
1tb cumin
1tb coriander
1tsp paprika
1/2 red onion
2 cups of water
2 cups of good quality vegetable broth
2TB olive oil, separated
Coconut oil or vegetable spray (for greasing pan)
Salt and pepper

Directions

1. Preheat oven to 425 degrees.
2. Drizzle yams with 1TB olive oil, salt and pepper and bake for approximately 20 minutes or until fork tender.
3. Heat a medium skillet and toast chiles until fragrant. Pour water, bring to boil, cover and turn off heat. Steam for approximately 20 minutes.




4. In a Dutch oven or casserole dish heat remaining olive oil and sauté yellow onion until translucent.


5. Add bell peppers and cook until tender




6. Add tempeh and cook for an additional 5 minutes. Add cumin, coriander, paprika and 4 cloves of minced garlic. Cook for a minute. Add beer, cover and steam in low heat for about 7 minutes or until most of the juice is absorbed. Season with salt and pepper.
7. Mix tempeh with yams and let cool





8. In a blender place chiles, marinara, 2 cloves of garlic, red onion, oregano, vegetable broth and some salt. Blend until smooth.
9. Grease a large baking pan with coconut oil. Place about 1/2 cup of mixture into each tortilla and roll. Yes they will be overstuffed.
10. Once all tortillas are stuffed pour sauce on top. Bake covered at 375 degrees for approximately 45 minutes.






11. Serve with a side of beans and/ or salad.



12. Enjoy! Note: I sprinkled these with cotija cheese because Dave wanted them this way. Omit cheese for a vegan option.

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