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Ornish - Tempeh Enchiladas
Ingredients
  • 2 CUPS fresh pasilla or poblano peppers seeds and ribs removed, chopped
  • about 2 small peppers 1 ½ CUPS onion peeled and chopped
  • 2 TEASPOONS fresh oregano
  • or 1 teaspoon dried
  •  
  • ¾ TEASPOON ground cumin
  • ¼ TEASPOON fine sea salt, divided
  • ¼ CUP water
  •  
  • 2 CUPS tempeh diced
  • 8 oz 1 CUP corn kernels fresh or frozen
  • 3 ½ CUPS Red Enchilada Sauce
  • see Description, above, for link
  •  
  • ⅔ CUP cilantro, divided chopped
  • EIGHT 6 ½-in corn tortillas
  • 1 CUP nonfat cheese, such as Monterey Jack shredded
  • optional
  •  
  • 1 lime cut in wedges
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