October 22, 2018
For meat eaters like me, new studies proving the global livestock industry produces more greenhouse gas emissions than all cars, planes, trains and ships combined, has left me feeling pretty unsettled.
Over time, I’ve noticed my body runs best after consuming a certain percentage of animal protein, but I wanted to find a way to do my part and reduce my impact on mother earth, without missing the meat.
Fool your friends — and yourself — with these crispy, cheesy, nutritious, meatless wonders. Feel free to use the blend of veggies below, or you can leverage the “kitchen sink” method — throw in whatever veggies you have left in the fridge. I switched up the cooking method for my last batch to yield maximum deliciousness and minimal messiness (now step 8). Makes about 15 ‘dillas.
INGREDIENTS
2 tablespoons cooking oil
1 small onion
3 cloves garlic, minced
1 tablespoon chili powder (add another tablespoon for a bigger kick
1 tablespoon cumin
½ tablespoon garlic powder
½ teaspoon paprika
½ teaspoon ground mustard
¼ teaspoon red pepper flakes
¼ teaspoon dried oregano flakes
1 teaspoon sea salt
1 teaspoon black pepper
1 large zuccini, chopped
8 oz mushrooms, chopped
2 cups fresh spinach, rinsed and chopped
1 (8 oz) package tempeh
1 cup or more 🙂 organic mexican blend shredded cheese
5 oz queso fresco
1 package corn tortillas (at least 15 6” tortillas)
1 lime
1 avocado, sliced
½ cup sour cream
Your favorite hot sauce
OPTIONAL ADD-INS
1 pepper
1 (14.5 oz) can black beans, drained and rinsed
I’m not a fan of these two, but I’m sure they’d be tasty additions if you’re into it.
INSTRUCTIONS
1. Add cooking oil to a large skillet set over Medium High heat.
2. Caramelize the onions and add minced garlic, let simmer on Medium Low for 5 minutes.
3. In a small mixing bowl, add the chili powder, cumin, garlic powder, paprika, ground mustard, red pepper flakes, oregano flakes, and S + P. Mix together and set aside.
4. Adjust heat back to Medium High and add your chopped veggies, but keep the spinach on the bench for now.
5. Use your fingers to crumble the tempeh into the skillet, add the blend of spices. Mix well and cook for about 10-15 minutes. Laugh at how much it looks like ground turkey.
6. Heat a griddle or second large, non-stick skillet to Medium High. Preheat oven to 100 °F.
7. Add chopped spinach and squeeze in the juice of one lime. Mix well, and cook for an additional 2-3 minutes. Set temperature to Low heat while you construct the ‘dillas.
8. Add one tortilla to the clean, heated surface and cook for 2 minutes. Flip the tortilla. Smear on some queso fresco, add a layer of shredded cheese, add about 2 tablespoons of your skillet mixture into the middle of the tortilla, and fold in half. Press down, and cook for 2 minutes. Flip tortilla, and let cook for 2 more minutes.
9. Master step 8, one ‘dilla at a time before you get fancy with cooking multiples simultaneously. Much like crepes and pancakes, the first ‘dilla is alway ugly, but still delicious. It’s just a rule.
10. Keep your ‘dillas warm in the oven until you’re ready to cut in half + serve alongside freshly sliced avocados, cold sour cream, and your favorite hot sauce.
