TEMPEH TORTILLAS STACK
1 Tablespoon Olive Oil
1 Red Pepper
1 Yellow Pepper
6 Corn Tortillas
1 Bunch Spring Greens
1 Small cube of Vegan Butter
1 Tablespoon Smoked Paprika
Pinch of Salt and Pepper
Heat the oil in a large frying pan and cook onion, peppers and Tempeh for 5 minutes.
Add smoked paprika, salt, pepper and spring greens and fry for another 5 minutes until vegetables softens.
Add chopped coriander in to the mix and set aside.
Add butter in an empty frying pan. After butter is melted add corn tortilla, mix, tortilla, mix, tortilla mix, leaving last tortilla on the top. Fry for few minutes then turn up side down and fry for another couple of minutes.
Serve with crushed avocado or homemade salsa.