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


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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