Tempeh Mexican Pizza - (Unchained Recipe Contest)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 small corn tortillas. (I used Food for Life Sprouted Corn Tortillas)1.5 tbsp olive oil8 oz tempeh (I used Lightlife Organic Soy Tempeh)1 tbsp taco seasoning. (I used Spicely Organic Taco Seasoning. It's salt free!)1/2 tbsp cumin1/2 tbsp garlic powder1/2 cup refried beans (I used 365 Organic Fat Free Refried Pinto Beans from Whole Foods)4 tbsp salsa, any kind you like. (Room temperature, or it will come out of the oven cold.)1 cup shredded cheese (I used 365 Organic Fiesta Blend)1 small tomato, diced and seeded2 green onions, sliced
Preheat your oven to 400 degrees.
Rub a very thin layer of olive oil on your tortillas (both sides), and place them on a cookie sheet.
Bake them in the oven for 8 minutes, flipping them every 2 minutes. They should be crispy now. Cool your oven to 350 degrees.
Finely dice your tempeh, until it looks like ground meat. (I've added a picture of the diced tempeh to illustrate what this should look like.) Add a splash of water into your skillet. The tempeh will soak it up. Add the tempeh, taco seasoning, cumin and garlic powder. Stir and cook on medium heat until the tempeh is hot, and the water is soaked up, stirring often. (If it gets dry and starts sticking before it's hot, just add a little more water and cook it longer.)
Put your tempeh on top of 4 tortillas. Spread the refried beans on the other 4. Put them together like sandwiches. Spread one tbsp of salsa on top of each of your pizzas. Sprinkle the cheese on top of them. Put the diced tomatoes and green onion on top of the cheese.
Put the pizzas on a cookie sheet, and bake them for 3 minutes. (Get them to the oven quickly after assembling so that the tortillas stay crispy!)
Serve immediately.
Enjoy!
Makes 4 Tempeh Mexican Pizzas
Number of Servings: 4
Recipe submitted by SparkPeople user PISCESWOMAN87.
Rub a very thin layer of olive oil on your tortillas (both sides), and place them on a cookie sheet.
Bake them in the oven for 8 minutes, flipping them every 2 minutes. They should be crispy now. Cool your oven to 350 degrees.
Finely dice your tempeh, until it looks like ground meat. (I've added a picture of the diced tempeh to illustrate what this should look like.) Add a splash of water into your skillet. The tempeh will soak it up. Add the tempeh, taco seasoning, cumin and garlic powder. Stir and cook on medium heat until the tempeh is hot, and the water is soaked up, stirring often. (If it gets dry and starts sticking before it's hot, just add a little more water and cook it longer.)
Put your tempeh on top of 4 tortillas. Spread the refried beans on the other 4. Put them together like sandwiches. Spread one tbsp of salsa on top of each of your pizzas. Sprinkle the cheese on top of them. Put the diced tomatoes and green onion on top of the cheese.
Put the pizzas on a cookie sheet, and bake them for 3 minutes. (Get them to the oven quickly after assembling so that the tortillas stay crispy!)
Serve immediately.
Enjoy!
Makes 4 Tempeh Mexican Pizzas
Number of Servings: 4
Recipe submitted by SparkPeople user PISCESWOMAN87.
Nutritional Info Amount Per Serving
- Calories: 424.6
- Total Fat: 19.2 g
- Cholesterol: 25.0 mg
- Sodium: 386.7 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 11.6 g
- Protein: 22.3 g
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