| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg10 |
4 |
servings |
INGREDIENTS
| 1 |
|
Clove garlic; minced |
| 1/2 |
|
Onion; chopped |
| 1/2 |
|
Red pepper; chopped |
| 4 |
oz |
Tempeh; crumbled |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Fresh oregano; chopped |
| 2 |
ts |
New Mexico chili powder; (unsalted) |
| 1/4 |
c |
Light beer |
| 1/4 |
c |
Water |
| 1 |
tb |
Tomato paste |
| 1 |
ts |
Fresh lime juice |
| 4 |
|
Corn tortillas |
| 1 |
lg |
Tomato; chopped |
| 2 |
tb |
White or green onion; chopped |
| 1 |
oz |
Queso Ranchero* ** |
| 1/4 |
c |
Grated carrots |
| 1/4 |
c |
Shredded beets |
| 3 |
c |
Shredded romaine lettuce |
| 1/4 |
c |
Fresh cilantro; chopped |
INSTRUCTIONS
TOPPINGS OF CHOICE
Preheat oven to 400 ° 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 1/4 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); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Chef Katherine Mathis, Hilton Head Health Institute
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