Name: Black bean and tempeh tacos
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz tempeh, finely crumbled; 1/3 cup canned black beans, drained and rinsed; 2 tbsp frozen corn; 1 tbsp taco seasoning; 1/4 tsp salt; 2 tbsp water; 8 olive oil cooking sprays; 2 corn tortillas; 1 1/2 tbsp avocado, sliced; 3 tbsp fresh cilantro, chopped; 1 tsp fresh lime juice

Nutrition

Per serving

545 calories

Protein: 37g; 26% of calories
Carbs: 58g; 40% of calories
Fat: 21g; 34% of calories

Instructions

Prep 20 min · Cook 0 min

Heat a 12-inch nonstick skillet over medium-high heat. Add the corn to the dry pan and cook until slightly charred, about 3 minutes. Remove the corn and set it aside.
In the same skillet, coat with cooking spray over medium heat. Add the crumbled tempeh and black beans. Cook until the tempeh starts to brown, about 5 minutes. Stir in the taco seasoning, salt, and water, scraping any bits from the bottom of the pan, until the liquid has evaporated and coated the mixture. Stir the charred corn back in.
While the filling cooks, toast the corn tortillas directly over a low gas flame for 30 seconds per side or in a separate dry skillet until pliable and warm.
Divide the filling evenly between the two warm tortillas. Top each with the sliced avocado and cilantro, then finish with a squeeze of lime juice.

Nutrition

Ingredients

Instructions

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