Tempeh + Bean Tacos

Super easy + packed with protein

Ingredients

• 1 x 1 8-oz package organic soy tempeh

• 1 large onion, chopped

• 4 cloves of garlic, minced

• 1-2 Tbs olive or grapeseed oil

• 1 can of kidney beans or 1 1/2 cups cooked

• 1 can of black beans or 1 1/2 cups cooked

Homemade Seasoning

• 1 tsp chili powder

• 1 Tbs cumin

• 1 tsp salt

• 1 tsp smoked paprika

• 1 tsp ground coriander

• 1/4 tsp cayenne pepper

• 3 Tbs tomato paste

• 1 cup water

• Lime wedges and avocado for serving

Instructions

• Grate tempeh against largest hole on a cheese grater box (you will have approximately 2 cups); set aside

• Place all seasoning ingredients in a bowl and whisk to combine

• Heat oil in a pan over medium heat, add onions and saute onion till translucent 5-8 min

• Add garlic and saute a little longer 5 min

• Add tempeh and saute till a little brown on edges

• Add seasoning mix, cook and stir until mixture is well combined and heated through 5 min

• Add beans and heat through 5 min

• Remove pan, serve and top with avocado and  lime wedges

Notes

• Serves 8-10

• Any beans you have on hand or your favorite beans will do here

• This freezes well

• Add liquid (water or veg stock) if it is too stodgy