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Prep
Difficulty
Easy
Time
Estimate
20 mins
1. Start by making the tempeh taco filling, or use leftovers.
2. Sear up the quesadillas, adding the tempeh filling at the same time as the cheese + chiles.
3. To take on the go, wrap up warm, or heat them on a tray in a toaster oven or in a microwave. Personally, I like these at room temperature, too.
Tempeh gets browned and spiced into a divine dish with lime and veggies. It’s perfect for stuffing into tortillas or as on topping for rice or grain bowls. Anytime, taco meat is called for this is a delicious vegan option to use.
Perfect as a quick snack, appetizer, or as an easy side for Mexican soups, rice or bean dishes. If you do not have fresh southwest hatch chilies available, seek out frozen green chilies. Otherwise, the green chilies diced and in a can will work too.
