gistfile1.txt

1 1/2 lb. tempeh
3 cloves garlic
1 cup vegetable stock
3 cups water
4-4 1/2 TBsp chili powder
1 1/2 tsp leaf oregano
1/2 tsp salt
1/4 tsp pepper
2-3 inches cinnamon stick or 1/2 tsp ground cinnamon
1/4 tsp allspice

Add tempeh, garlic, stock, and water to pot and bring to a boil. Reduce heat, simmer for 1 1/2 hours. Add spices as it cooks.

FILL tortillas with:
tempeh mixture
refried beans (heated)
grated cheese

WRAP in foil, heat at 350 degrees for 15 minutes

TOP with chopped tomato, lettuce, guacamole, salsa, sour cream