Tempeh tostadas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic; minced | |
| ½ | Onion; chopped | |
| ½ | Red pepper; chopped | |
| 4 | ounces | Tempeh; crumbled |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Fresh oregano; chopped |
| 2 | teaspoons | New Mexico chili powder; (unsalted) |
| ¼ | cup | Light beer |
| ¼ | cup | Water |
| 1 | tablespoon | Tomato paste |
| 1 | teaspoon | Fresh lime juice |
| 4 | Corn tortillas | |
| 1 | large | Tomato; chopped |
| 2 | tablespoons | White or green onion; chopped |
| 1 | ounce | Queso Ranchero* ** |
| ¼ | cup | Grated carrots |
| ¼ | cup | Shredded beets |
| 3 | cups | Shredded romaine lettuce |
| ¼ | cup | Fresh cilantro; chopped |
Directions
TOPPINGS OF CHOICE
Preheat oven to 400ø F. Prepare filling and topping ingredients.
Lightly spray corn tortillas with cooking spray on both sides. Place tortillas on cookie sheet and bake for 5 minutes in hot oven. Turn once with metal tongs and bake another 5 minutes.
To prepare filling: Heat a nonstick skillet and lightly coat with cooking spray. Saute onion and bell pepper for 4 to 5 minutes or until translucent.
Add garlic and cook a few minutes more. Add crumbed tempeh and spices and saute 2 minutes over low heat. Add beer and /or water, tomato paste, and lime juice. Stir and remove from heat.
When shells are crispy and golden, spoon ¼ of the tempeh mixture on top of each tortilla and top with your choice of lettuce, tomato, onion, carrots, beets, cheese, and cilantro. Sprinkle with hot sauce.
Per serving: 141 Calories (kcal); 3g Total Fat; (18% calories from fat); 8g Protein; 22g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges: 1 Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Chef Katherine Mathis, Hilton Head Health Institute Converted by MM_Buster v2.0n.