Name: Smoky Tempeh Fajitas with Peppers, Onions & Avocado
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 green bell peppers; 1 ½ limes; 1 ½ medium red onions; 18 small flour tortillas; 3 (227g ) pkgs tempeh; 3 yellow bell peppers; black pepper; chili powder; extra virgin olive oil; oregano, dried; salt; smoked paprika

Smoky Tempeh Fajitas with Peppers, Onions & AvocadoSmoky Tempeh Fajitas with Peppers, Onions & Avocado — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ avocados

3 green bell peppers

1 ½ limes

1 ½ medium red onions

18 small flour tortillas

3 (227g ) pkgs tempeh

3 yellow bell peppers

black pepper

chili powder

extra virgin olive oil

oregano, dried

salt

smoked paprika

Instructions

Preheat oven to 220°C (425°F).

Place oil and spices in a large bowl. Stir to combine the spice paste.

Slice tempeh crosswise into ½-inch thick pieces. Add to the bowl with the spice paste, gently stir to coat, and set aside.

Wash and dry the fresh produce.

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the bowl with the tempeh.

Peel, halve, and slice onions crosswise into ½-inch thick half-moons. Add to the bowl and gently stir once more to combine. Divide tempeh and veggies between two large baking sheet pans and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until tempeh is browned and veggies are fork-tender, 15-18 minutes. Remove from oven.

Meanwhile, cut limes into wedges. Set aside for serving.

Halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons. Set aside.

Warm tortillas in a skillet, oven, or microwave (optional).

Divide tortillas between plates, then fill with tempeh, veggies, and avocado. Serve with lime wedges for squeezing and enjoy!

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