Makes 2 servings
• 1⁄3 packet tempeh
• 3 tablespoons vegetable oil
• 1 tortilla shell
• 2 tablespoons vegetarian refried beans, Amy's if at all possible
• 1⁄2 7-ounce can chipotle peppers in adobo sauce
• 1⁄2 cup salsa
• 1⁄4 cup shredded monterey jack cheese
Cut the tempeh into finger-like slivers, each about three inches long and a half-inch wide. Lay the tempeh, longest side down, in the vegetable oil in a medium frying pan. Fry at me-dium heat for about two minutes or until very lightly browned, then flip and lightly brown the opposite side. Remove tempeh from pan, drain most of the oil, and cover the tempeh in paper towels to dry them of oil.
On a flat tortilla shell, spread the refried beans evenly in the center. Arrange the dried tempeh fingers in the beans, leaving some space between each piece. Pour half of the adobo sauce over the tempeh, refrigerating the remaining sauce. Chop the chipotle peppers and mix them with the salsa, then spreading the salsa evenly over the tempeh. Do the same with the cheese. Fold the tortilla shell in the normal manner of an enchilada. Place in the lightly-oiled fry-ing pan and cook on medium heat for about five minutes on each side, until the shell is a light brown color.