black bean tempeh tacos

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:
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8 oz. tempeh (I like to use Lightlife Organic)
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1 can (15.5 oz.) black beans, rinsed and drained
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½ onion, chopped
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+ 2 cloves garlic, minced
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+ 2 tbsp. taco seasoning (store bought or try my homemade!)
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2 tbsp. avocado oil
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Tortillas (I love Siete Almond Flour tortillas)
Toppers:
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Avocado
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Pico de Gallo
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Arugula
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Cilantro
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Anything else your lil heart desires
Directions:
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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.
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In a pan over Medium heat, add avocado oil and diced onion. Sauté onions until tender (+ 5 minutes)
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Add tempeh to the pan and cook for about 8-10 minutes.
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Add minced garlic and saute until brown (+ 30 seconds).
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Add black beans and cook for another 2-3 minutes.
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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!