oil, to saute
1 small-medium onion, diced
1 small bell pepper, diced
1/2 block (4 ounces) tempeh
1 teaspoon cumin
1 teaspoon chili powder
3 teaspoons lime juice
1/4 teaspoon liquid smoke
tortilla chips, as needed
salsa, to taste
vegan cheese, grated, to taste (I use FYH Monterey Jack or Mozzerella)
guacamole, to taste
cilantro, chopped, for garnish
1. Preheat the oven to 400 degrees F. Saute the onions and peppers in oil until the onions are nearly translucent. While the onions and peppers are cooking, crumble the tempeh (I use my food processor).
2. Add the tempeh to the onion/peppers and cook until the tempeh begins to brown. Add cumin, chili powder, lime juice, and liquid smoke. Add more oil as needed.
3. Spread tortilla chips evenly on a cookie sheet, then spread/sprinkle the tempeh/pepper/onion mixture on top. Spoon salsa on top. Sprinkle with grated cheese. Spray cheese with a little oil to help melt, if desired.
4. Bake for 10-15 minutes, until the cheese is melted. Top with guacamole and garnish with chopped cilantro.
Source of recipe: I made this up.