Colby Paprika Tempeh Red Pepper Enchiladas

Ingredients

• 12 tortillaCorn Tortilla
• 16 ozSalsa
• ½ cupVegetable Broth
• 1 tbspOlive Oil
• 12 ozTempeh
• 8 ozRed Bell Pepper
• 5 ozColby Cheese
• 1 tspPaprika
• ½ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 375°F (191°C). Prepare the Tempeh, Red Bell Pepper, draining and rinsing any canned ingredient, and stir them with the Colby Cheese, Paprika, Vegetable Broth, and Table Salt.
2. Brush the Corn Tortilla with the Olive Oil and warm them briefly until flexible. Spread half of the Salsa in a baking dish, divide the filling among the tortillas, roll them, and arrange them seam-side down.
3. Spoon the remaining Salsa over the enchiladas and bake for about 27 minutes until the filling is hot and the edges of the Corn Tortilla are lightly crisp. Rest for 5 minutes before serving.