March 28, 2012

Black Bean Tempeh Tacos

Tempeh is a wonderful substitute for ground turkey/beef. Make these your own with the toppings you love. They're great wrapped in burritos, tacos, and as the filler for taco salad.

Vegan, gluten-free (with corn tortillas)

8 oz. tempeh (I use organic 3 grain from Trader Joe's)
15 oz. can black beans, rinsed and drained
1/2 onion, diced
2 cloves garlic, minced
2-3 roma tomatoes, diced
1 quantity taco seasoning
Whole wheat, corn, or tortilla of your choice
Toppings of your choice: salsa, cheese, lettuce, sprouts, corn, guacamole, cilantro, etc.

Cut tempeh in half and steam for 10 minutes. (*This step can be omitted but I've read it helps to remove a "bitter" taste.)
In a skillet over medium heat, saute garlic and onion for 1 minute.
After tempeh cools, crumble and add to skillet. Cook until slightly browned, about 8 minutes.
Add taco seasoning, black beans, and 1/3 cup water. Turn heat down, cover, and simmer for 5 minutes.
Add roma tomatoes, a bit more water if it's dry, and cook for 5 more minutes.
Spoon into tortillas and sprinkle on your favorite toppings.

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