Makes 2 servings.
• 1⁄3packet tempeh
• 3 tablespoons vegetable oil
• 1 tortilla shell
• 2 tablespoons vegetarian re-fried beans, Amy's if at all possible
• 1⁄4 cup corn kernels
• 1⁄4 sweet vidalia onion, chopped
• 1⁄3 cup cocoa molé sauce (found at Trader Joe's or many Latin groceries}
Cut the tempeh into finger-like slivers, each about three inches long and half an inch wide. Lay the tempeh, longest side down, in the vegetable oil in a medium frying pan. Fry at medium 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. In a mixing bowl, mix the corn, chopped onion, and molé. Pour the mixture over the tempeh.
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 5 minutes on each side, until the shell is a light brown color. Serve with salsa, sour cream, or guacamole if desired.