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Baked Tempeh Enchiladas

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  • Uploaded 2 years ago

Ingredients

  • 1 tablespoon Safflower Oil
  • 1⁄2 cup Onion (minced)
  • 1⁄4 cup red Bell Pepper (chopped)
  • 1 teaspoon Garlic (minced)
  • 1 1⁄2 tablespoons Chili Powder
  • 1 teaspoon Cayenne
  • 1⁄2 cup Water
  • 16 ounces hot Salsa
  • 12 ounces tofu Sour Cream
  • 3 cups Tempeh (chopped and poached for 5 minutes)
  • 8 small whole wheat Tortillas (8-inch)