Tempeh tostadas

Yield: 4 servings

Measure 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

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.

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