NUTRITION

SERVINGS

INGREDIENTS

6 oz tempeh

0.33 cup black beans

1 medium corn tortillas

0.25 cup red onion

0.5 cup bell pepper

2 tbsp water

0.06 whole avocado

1 tbsp lime juice

0.5 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Crumble the tempeh into small pieces using your hands or a box grater for a ground-meat texture.

• 2

  Heat a non-stick skillet over medium heat and add the water, red onion, and bell peppers.

• 3

  Sauté the vegetables for 4-5 minutes until they are tender and the water has mostly evaporated.

• 4

  Add the crumbled tempeh, black beans, chili powder, cumin, garlic powder, sea salt, and black pepper to the skillet.

• 5

  Cook for 6-8 minutes, stirring frequently, until the tempeh is lightly browned and the spices are fragrant.

• 6

  While the filling cooks, mash the avocado in a small bowl and stir in half of the lime juice.

• 7

  Warm the corn tortillas in a separate dry pan over medium heat for 30 seconds per side until pliable.

• 8

  Fill each tortilla with the tempeh and bean mixture, then top with the avocado mash, remaining lime juice, and fresh cilantro.