Tempeh & black bean enchiladas skillet by theyogaplantkitchen - FoodSocial

Ingredients

• 1 Tbsp Olive Oil
• 1 whole Onion
• 200 grams Tempeh
• 1 tsp Smoked Paprika
• 1 Tbsp Wheat-Free Tamari
• 1 Tbsp Pure Maple Syrup
• 1 whole Red Bell Pepper
• 150 grams Sweet Corn
• 250 grams Black Beans
• 3 Tbsp Olive Oil
• 3 Tbsp All Purpose Flour
• 0.5 Tbsp Cumin, Ground
• 0.25 tsp Oregano, Dried
• 0.25 tsp Sea Salt
• 1 pinch Cinnamon, Ground
• 1 pinch Cayenne Pepper
• 1 clove Garlic
• 2 Tbsp Tomato Paste
• 475 ml Vegetable Stock
• 1 tsp Lime Juice
• 4 Tbsp Coconut Milk Yogurt
• 1 bunch Cilantro
• 100 grams Salsa