Tempeh, Corn And Soy Jalapeño Jack Enchiladas
 These vegetarian enchiladas are quite filling and full of traditional Mexican flavors. This recipe is pretty spicy so if you want to tame it down a bit, replace the chiptle sauce with 3/4 cup tomato sauce and heat it with 1/4 cup plain soy milk. You'll still have a rich creamy taste with just a little less zing.
Makes 4 servings.


Ingredients:
1 tablespoon olive oil
2 teaspoons Ancho Chili Dry Rub
1/2 cup chopped onions
1/2 cup fresh or frozen corn kernels
Freshly ground black pepper
1/4 cup chopped red bell peppers
1 cup Tomato chipotle "Cream Sauce "
1/2 cup Vegetable Stock
8 ounces Lightlife Quinoa Sesame Tempeh or any Lightlife tempeh Products
Eight 6-inch corn tortillas
6 ounces soy Jalapeño Jack cheese, grated (approximately 1 1/2 cups)


Instructions:
1. Preheat the oven to 350°F. In a nonstick skillet over medium heat, heat the olive oil. Add the onions and cook, stirring, for 2 to 3 minutes. Add the corn and bell peppers and cook, stirring, for 5 minutes more. Add 1/4 cup of the vegetable stock and simmer for 4 to 5 minutes to reduce. Crumble the tempeh by hand and add to the skillet with remaining 1/4 cup of vegetable stock. Season with the ancho rub and black pepper.

2. Put a thin coating of the chipotle sauce on the bottom of a casserole dish. Steam or microwave the tortillas to soften and add approximately 1/4 cup of the tempeh mixture and 2 tablespoons of cheese to the center of one tortilla. Roll tightly and place in casserole dish. Repeat this process for all the tortillas. Evenly spread the remainder of the sauce over the enchiladas and bake for 25 to 30 minutes.
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