Baked Cheesy Chipotle Tacos

Name: Baked Cheesy Chipotle Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: mexican

Craving tacos in a hurry? Enter our Cheesy Chipotle Tempeh Tacos - your weeknight winner. This recipe is a nifty spin on tacos, with the addition of Smoky Tempeh and cooking it in one dish for ease. Here we shave the tempeh into thin strips then coat it in a rich chipotle marinade which the flavour hungry tempeh soaks up. The tempeh and veg mix is layered into soft tacos, scattered with cheese, then simply pop it in the oven until the cheese is golden and bubbling, and you’re ready to go with another delicious tempeh dinner. We’re using mozzarella - you can also use your preferred vegan cheese alternative.

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Ingredients

Better Nature smoky tempeh 400 g (shaved)
Greek yoghurt 2 tbsp
chipotle paste 1 tbsp
roasted red peppers 100 g (sliced)
tinned sweetcorn 200 g (drained)
pickled red cabbage 80 g
soft taco wraps 8
grated mozzarella 100 g (grated)
mixed leaf salad 120 g

Method

Prep the taco tempeh filling

Preheat the oven to 200C/180C fan.
With a peeler, peel the Better Nature smoky tempeh into thin strips.
Add the tempeh strips to a bowl with the chipotle paste, Greek yoghurt and a pinch of salt and a drizzle of oil.
Slice the roasted red peppers.
Add the sweetcorn, roasted red peppers and pickled red cabbage to the tempeh mix.

Assemble the taco bake

Add one soft taco wrap to a round dish (we used a 24cm round dish, you can also use a baking tray instead) and fill it with a few spoonfuls of the tempeh filling.
Repeat until all the tacos are assembled. Scatter over the grated mozzarella.
Pop the dish in the oven for 15 - 17 minutes, until the tacos are golden and the cheese has melted.

Finish the dish & Plate Up

Plate up the tacos with the mixed salad leaves. Tuck in and enjoy!

Baked Cheesy Chipotle Tacos

Add to your supermarket basket....

Ingredients

Method

Prep the taco tempeh filling

Assemble the taco bake

Finish the dish & Plate Up

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