A Chinese-inspired vegetarian and vegan tempeh recipe with pineapples and peppers in an easy sweet and sour sauce.

Read full recipe at about.com

-michele

This recipe is quick and good. It can be used a lot of different ways besides just chili too. Use it for taco salads, in burritos, over nachos, as sloppy joe’s, etc.

INGREDIENTS
o 4 Morningstar Farm, Spicy Black Bean Burger (thawed)
o 1 onion, diced
o 3 large garlic cloves, minced
o 2 can black beans
o 1 can corn
o 1 large can diced tomatoes
o 1 tablespoon chili powder
o 1 tablespoon cumin
o 1 brunch of fresh cilantro, chopped
o crush red pepper flakes (to taste)
o salt and freshly ground black pepper to taste

Other toppings
o shredded cheese ( I use Mexican blend)
o Finely chopped red onion
o Salsa
o Sour cream

Put garlic, onions in a sauce pan w/ olive oil and sauté . Add black bean burger, beans, corn, tomatoes and spices (except cilantro) and cook for 20 minutes, until tender stirring often. Add chopped cilantro , barbeque sauce, pepper flakes, salt pepper to taste. Simmer mixture 15 minutes. Serve immediately.

Options:
o 1 /2 cup of barbeque sauce — this makes an awesome sweet and spicy flavor.

Here is my variation of a vegetarian enchilada recipe. These roll-ups are a yummy combination of sweet and savory flavors. There are also lots of ways to change this recipe up (wet burritos , dry, cheesy, spicy, etc. ) Just play with the recipe and see what you like best.

INGREDIENTS
2 large sweet potatoes, peeled and diced
1 onion, diced
3 large garlic cloves, minced
2 cans black beans
1 can diced tomatoes
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon cinnamon
1 brunch of fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 tablespoon olive oil
8 large flour tortillas
1 can green chili or red enchilada sauce
1-2 cups of shredded cheese ( I use Mexican blend)

Other toppings
o Finely chopped red onion
o Salsa
o Sour cream

1. Preheat oven to 400F.

2. Put garlic, onions and sweet potatoes in a sauce pan w/ olive oil. Add spices (except cilantro) and cook for 20 minutes, until tender. Add black beans and tomatoes (do not drain). Simmer for 10-15 min. Add chopped cilantro , simmer mixture 5 minutes. Set aside.

3. Turn oven down to 350F. Warm the tortilla in a microwave/other (30 secs). Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of it and roll it up. Place the filled enchilada in the baking sheet with the seam side down. Repeat with remaining tortillas and sweet potato mixture. If there’s any filling left over, spoon it on top of the enchiladas, then top with remaining cheese, enchilada sauce, optionally salsa and sprinkle with red onion.

4. Cover and bake until hot and bubbly, about 20 minutes. Serve immediately.

Thanks, Brian!