Baked Cheesy Chipotle Tacos
Craving tacos in a hurry? Enter our Cheesy Chipotle Tempeh Tacos — your weeknight winner. This recipe is a nifty spin on tacos, with the addition of Smoky Tempeh and cooking it in one dish for ease. Here we shave the tempeh into thin strips then coat it in a rich chipotle marinade which the flavour hungry tempeh soaks up. The tempeh and veg mix is layered into soft tacos, scattered with cheese, then simply pop it in the oven until the cheese is golden and bubbling.
This recipe was developed in partnership with PlateUp.
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Prep Time: 10 mins
Cook time: 20 mins
Serves: 4
YOU’LL NEED
400g Better Nature Smoky Tempeh, shaved
1 tbsp chipotle paste
2 tbsp Greek yoghurt
100g roasted red peppers, sliced
198g sweetcorn, drained
80g pickled red cabbage, drained
8 soft taco wraps
100g grated mozzarella
120g mixed salad leaves
Your preferred cooking oil or spray
Salt & pepper, to taste
HOW TO MAKE IT
Prep the taco tempeh filling: Preheat the oven to 200°C/180°C fan. With a peeler, peel the Better Nature smoky tempeh into thin strips. Add the tempeh strips to a bowl with the chipotle paste, Greek yoghurt and a pinch of salt and a drizzle of oil. Slice the roasted red peppers. Add the sweetcorn, roasted red peppers and pickled red cabbage to the tempeh mix.
Assemble the taco bake: Add one soft taco wrap to a round dish (we used a 24cm round dish, you can also use a baking tray instead) and fill it with a few spoonfuls of the tempeh filling. Repeat until all the tacos are assembled. Scatter over the grated mozzarella. Pop the dish in the oven for 15–17 minutes, until the tacos are golden and the cheese has melted.
Finish the dish & Plate Up: Plate up the tacos with the mixed salad leaves. Tuck in and enjoy!
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