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Vegetarian Thai Peanut Enchiladas May 26, 2011

Posted by Angela @ Making Food for Friends in dinner, vegetarian.
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I saw a recipe for chicken peanut enchiladas on one of my favorite food blogs, Closet Cooking, a while ago.  I bookmarked it and promptly forgot about it, until it resurfaced in a search this week.  It looked really interesting, and I thought a vegetarian version would be just as good.  Check out the original post if you are a meat-eater (and for a picture—-I made this dish when I had a friend over, and we got so wrapped up in our conversation I completely forgot to take a picture of it!)

I subbed crumbled tempeh for the chicken and modified the vegetables using what I had in the house.  It was really, really good—who would’ve thought peanut sauce and melted cheese would go so well together??!

As soon as I make this again, I will be sure to post a picture, but in the meantime, just trust me on this one.  🙂  As it is written, it makes enough for two servings.  Double the ingredients listed if you want leftovers!  I wish I would have.

Vegetarian Thai Peanut Enchiladas
(Adapted from Closet Cooking)
(Printable Recipe)

Ingredients:

1 tablespoon olive oil
1 red bell pepper (thinly sliced)
2 green onions (sliced)
1 large carrot (julienned)
4 oz tempeh, crumbled
1 handful spinach (chopped)
1 cup spicy Thai peanut sauce (either homemade or store-bought; if you are going store-bought, I like the San-J brand)
4 (8 inch) tortillas
1 cup jack and cheddar cheese (grated)
Chopped cilantro, for garnish

Method:

Pre-heat the oven to 375 degrees Farenheit.

Slice up your red pepper and carrot, and saute in a little olive oil until tender.  Add the crumbled tempeh and continue to saute until it is a little browned.  Add the chopped green onion and spinach, and saute until just wilted.  Remove from the heat, and stir in 1/2 cup peanut sauce.

In a small baking dish (I used an 8×8 brownie dish, and four enchiladas fit perfectly), lightly drizzle peanut sauce on the bottom of the dish. Fill each tortilla with a quarter of the tempeh-veggie mixture, roll it up, and place it seam-side down in the baking dish, on top of the peanut sauce.  Repeat with the remaining tortillas.  Drizzle some more peanut sauce on top of the rolled-up enchiladas, top with the shredded cheese and cilantro, and bake in the oven until the cheese on top is golden and melted.

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