Tempeh Fajitas

By sz8jm9

Cooking Light
WW=7 Pts +

Nutritional Information
Calories:259 (18% from fat)
Fat:5.1g (sat 0.7g,mono 1.2g,poly 2.2g)
Protein:14.6g
Carbohydrate:47.3g
Fiber:8g
Cholesterol:0.0mg
Iron:3.1mg
Sodium:712mg
Calcium:64mg

Ingredients

• 1 (8-ounce) package five-grain tempeh
• 1 cup pineapple juice
• 1/4 cup low-sodium soy sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons ground cumin
• 2 teaspoons canola oil
• 1/2 teaspoon freshly ground black pepper, divided
• 1 garlic clove, minced
• 2 cups (1/2-inch) vertically sliced onion
• 1 1/2 cups (1/2-inch-thick) slices green bell pepper
• Cooking spray
• 1/4 teaspoon salt
• 4 (8-inch) whole wheat tortillas
• 1/4 cup chipotle salsa (such as Frontera)

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Place tempeh in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature 30 minutes or up to 2 hours.

Prepare grill.

Lightly coat onion and bell pepper with cooking spray; sprinkle with salt and 1/4 teaspoon black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 5 minutes or until lightly browned, turning occasionally. Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade.

Warm tortillas according to package directions. Arrange 3 tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up.