- 680g tempeh
- 3 cloves garlic
- 1 cup vegetable stock
- 3 cups water
- 4-4½ TBsp chili powder
- 1½ tsp leaf oregano
- ½ tsp salt
- ¼ tsp pepper
- 5-8cm cinnamon stick or 1/2 tsp ground cinnamon
- ¼ tsp allspice
Add tempeh, garlic, stock, and water to pot and bring to a boil. Reduce heat, simmer for 1½ hours. Add spices as it cooks.
FILL tortillas with: tempeh mixture refried beans (heated) grated cheese
WRAP in foil, heat at 180ºC for 15 minutes
TOP with chopped tomato, lettuce, guacamole, salsa, sour cream