12 large flour tortillas
1 1/2 pounds tempeh, cut into 1/4-inch strips
1 small white onion
1 small red onion
1 large red bell pepper
1 large green bell pepper
2 tablespoons vegetable oil
3 cloves garlic, minced
1/4 cup cilantro, chopped
2 tbsps chili powder
1 tablespoon ground cumin
Salt and pepper to taste
Preheat the oven to 250. Stack the tortillas and wrap in foil and
place in the oven to warm. In a steamer basket set over boiling
water, steam the tempeh strips for 5 minutes and set aside in a
Cut the onions and bell peppers into strips, and add to the tempeh.
Heat the oil in a large skillet over high heat and saute the tempeh,
onions, and bell peppers until onions are translucent, about 5
minutes. Lower the heat to medium and add the garlic, cilantro,
chili powder, cumin, salt, and pepper. Saute for 3 more minutes.
Serve immediately with warm tortillas.