Recipe Categories
Tex Mexican
Tex Mex Tostados

Shanna's Temph Tostado

1 x clove garlic, minced
1/2 x onion, chopped
1/2 x red pepper, chopped
4 oz tempeh, crumbled
1/2 tsp ground cumin
1/2 tsp fresh oregano, chopped
2 tsp New Mexico chili powder, (unsalted)
1/4 cup light beer
1/4 cup water
1 tbl tomato paste
1 tsp fresh lime juice
4 x corn tortillas
TOPPINGS OF CHOICE
1 lrg tomato, chopped
2 tbl white or green onion, chopped
1 oz Queso Ranchero* **
1/4 cup grated carrots
1/4 cup shredded beets
3 cup shredded romaine lettuce
1/4 cup fresh cilantro, chopped
    Preheat oven to 400 F. Prepare filling and topping ingredients.

 Method :
Lightly spray corn tortillas with cooking spray on both sides. Place tortillas on cookie sheet and bake for 5 minutes in hot oven. Turn once with metal tongs and bake another 5 minutes.
To prepare filling: Heat a nonstick skillet and lightly coat with cooking spray. Saute onion and bell pepper for 4 to 5 minutes or until translucent.
Add garlic and cook a few minutes more. Add crumbed tempeh and spices and saute 2 minutes over low heat. Add beer and /or water, tomato paste, and lime juice. Stir and remove from heat.
When shells are crispy and golden, spoon 1/4 of the tempeh mixture on top of each tortilla and top with your choice of lettuce, tomato, onion, carrots, beets, cheese, and cilantro. Sprinkle with hot sauce.