| 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 Converted by MM_Buster v2.0n.
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