My last meal on this earth will be in a form of tacos. There’s no doubt. We have tacos at least once a week. I switch it up and recently tried a new black bean tempeh taco that is a crowd favorite (aka me, my husband and my dog). Give it a try! And remember, you can add any toppings as you wish.  
 

Serves: 6-8 tacos
 

Ingredients:
 

• 8 oz. tempeh (I like to use Lightlife Organic)

• 1 can (15.5 oz.) black beans, rinsed and drained

• ½ onion, chopped

• + 2 cloves garlic, minced

• + 2 tbsp. taco seasoning (store bought or try my homemade!)

• 2 tbsp. avocado oil

• Tortillas (I love Siete Almond Flour tortillas)

 

Toppers:
 

• Avocado

• Pico de Gallo

• Arugula

• Cilantro

• Anything else your lil heart desires

 

Directions:
 

1. In a bowl, crumble tempeh into small pieces so that it mimics ground beef crumbles. Mix in the taco seasoning and add 2-3 tbsp. of water. Stir well and set aside to let tempeh marinate.

2. In a pan over Medium heat, add avocado oil and diced onion. Sauté onions until tender (+ 5 minutes)

3. Add tempeh to the pan and cook for about 8-10 minutes.

4. Add minced garlic and saute until brown (+ 30 seconds).

5. Add black beans and cook for another 2-3 minutes.

6. Assemble tacos: warm the taco tortilla shells if desired and add the tempeh/black beans/garlic and onion mixture. Add the desired toppings and enjoy!