Tempeh & Black Bean Enchilada Rice Bake
All you need is a few simple ingredients to make this comforting tempeh and black bean enchilada rice bake! Grated tempeh, black beans, colourful veggies and brown rice are coated in a homemade enchilada sauce, topped with melted cheese and grilled until golden and bubbly.
Packed with plant protein and fibre, this is an easy, satisfying dinner that’s perfect for using up leftover rice. Finish with creamy avocado, coconut yoghurt, fresh coriander and chilli flakes for the ultimate cosy meal.
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
32
Serves: 2-3
Ingredients
rice bake
- 200 grams200 grams200 grams Tempeh, coarsely grated
- 1 whole1 whole1 whole Red Onion, diced
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 tsp1 tsp1 tsp Smoked Paprika, diced
- 1 tsp1 tsp1 tsp Organic Ground Cumin - The Spice Lab
- 0.5 tsp0.5 tsp0.5 tsp mixed Italian herbs
- 1 whole1 whole1 whole Red Bell Pepper, diced
- 400 grams400 grams400 grams Black Beans, rinsed
- 200 grams200 grams200 grams Brown Rice, cooked according to package instructions
- 150 grams150 grams150 grams Diced Tomatoes
- 100 grams100 grams100 grams Sweet Corn, optional
- 2 tsp2 tsp2 tsp Extra Virgin Olive Oil
- 75 grams75 grams75 grams Cheddar Cheese, plant-based, grated (optional)
homemade enchilada sauce
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 3 Tbsp3 Tbsp3 Tbsp All Purpose Flour - Thrive Market
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Organic Ground Cumin - The Spice Lab
- 0.25 tsp0.25 tsp0.25 tsp Oregano, Ground - The Spice Lab
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 2 pinch2 pinch2 pinch Cinnamon, Ground
- 2 pinch2 pinch2 pinch Organic Cayenne Pepper - The Spice Lab
- 1 clove1 clove1 clove Garlic, minced
- 2 Tbsp2 Tbsp2 Tbsp Tomato Puree (Strained Tomatoes)
- 475 ml475 ml475 ml Vegetable Bouillon
- 1 tsp1 tsp1 tsp Lime Juice
to serve
- 1 whole1 whole1 whole Avocado, sliced
- 2 Tbsp2 Tbsp2 Tbsp Organic Coconut Yogurt, Plain - Cocojune
- 1 bunch1 bunch1 bunch fresh coriander, chopped
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Chili Flakes
- 4 pieces4 pieces4 pieces Lime, wedges
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the tempeh: Heat a drizzle of olive oil in an oven-safe skillet over medium heat. Add the grated tempeh and fry for 5–7 minutes, stirring occasionally, until golden in places.
- Cook the vegetables: Add the diced red onion and bell pepper. Cook for 3–4 minutes until softened, then add the minced garlic, smoked paprika, cumin and oregano. Stir for another minute until fragrant.
- Make the enchilada sauce: In a separate saucepan, heat the olive oil over medium-low heat. Gently fry the garlic for 1 minute. Whisk together the flour, cumin, oregano, salt, cinnamon and cayenne, then add to the pan, whisking constantly for 1 minute. Stir in the tomato purée, then gradually pour in the vegetable stock, whisking until smooth. Bring to the boil, then simmer for 5–7 minutes until thickened. Remove from the heat and stir in the lime juice.
- Combine everything: Add the black beans, cooked brown rice, diced tomatoes and sweetcorn to the tempeh mixture. Pour over enough enchilada sauce to coat everything generously and stir well. Save any leftover sauce for another meal.
- Add the cheese: Sprinkle the grated cheese evenly over the top.
- Grill until golden: Place the skillet under a preheated grill for a few minutes, until the cheese is melted, golden and bubbling. Keep an eye on it to prevent burning.
- Add the toppings: Finish with sliced avocado, dollops of coconut yoghurt, fresh coriander and chilli flakes. Serve with lime wedges if desired.
Notes
Make it your own: Sweetcorn is optional, and you can adjust the chilli to your taste. Use leftover rice: Make sure the rice has been stored safely and is reheated until piping hot. Meal prep: Store leftovers in the fridge and reheat thoroughly. Allergens: Contains soya and gluten. Check the labels on your stock, cheese and other packaged ingredients.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 2386 |
| Fat: | 482 g |
| Carbohydrates: | 242 g |
| Protein: | 115 g |
| Cholesterol: | 474 g |
| Sodium: | 34406 mg |
| Fiber: | 466 g |
| Sugars: | 60 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
Leave a Reply
You must be logged in to post a comment.