Meatless Monday: Tempeh and roasted veggies make taco night healthier
Potatoes, red onions, red bell peppers and cubed tempeh are tossed in a spicy taco seasoning and oven-roasted to perfection for a Meatless Monday taco night that won't wreck your diet.
I absolutely love Mexican food. Anytime I have the opportunity to enjoy it, I do without question. Most times, as good as it is, it might not exactly be the healthiest choice. While delicious, most items are loaded with lots of cheeses and meats, making them calorie bombs.
To satisfy my craving for Mexican, I opted for these vegetarian tacos that are filling yet healthy without sacrificing flavor. Tempeh is a wonderful substitute for meat, and here it's cubed and marinated in enchilada sauce along with taco seasoned veggies. These tacos can stand up against any meat tacos.
Roasted veggie and tempeh tacos recipe
Prep time: 15 minutes | Bake time: 25 minutes | Total time: 40 minutes
For the tacos
- 1 (8 ounce) package tempeh, cubed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 4 large red potatoes, diced
- 1 cup enchilada sauce
- 1 envelope taco seasoning
- 8 corn tortillas
For the toppings
- Sour cream
- Green chili salsa (or any salsa desired)
- Fresh cilantro
- Heat the oven to 375 degrees F, and line a baking sheet with parchment paper.
- To a large bowl, add the tempeh, vegetables, enchilada sauce and taco seasoning. Mix well, and let stand 10 minutes.
- Transfer the tempeh and veggies to the baking sheet, and roast for 25 minutes or until the vegetables are tender.
- 5 minutes before taking the tempeh and veggies out of the oven, warm the tortillas on a microwave-safe plate, then cover them with a dish towel to keep them warm.
- Divide the filling among the tortillas, top with sour cream, green salsa and fresh cilantro, and serve.