Vegan Tacos with Tempeh & Black Beans

Cinco de Mayo is around the corner and why not celebrate with authentic Mexican Tortillas (Guajillo, Cactus, Blue Corn and traditional flavours available) filled with our organic, non-GMO soya, moong bean and chickpea tempeh.

Ingredients (Taco Filling):

• 1 tablespoon olive oil
• 1/2 medium onion, finely chopped
• 2 jalapeño peppers, finely sliced
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper 
• 1 packet (200grams) tempeh, finely chopped
• 1 small can of black beans, drained and rinsed
• 1 cup canned crushed tomatoes
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground pepper

For Serving:

• Tortillas, warmed
• Salsa or Pico de Gallo
• Avocado (sliced), or Guacamole
• Cilantro
• Lime wedges
• Mixed greens
• Tomatoes, sliced

Instructions:

1. Heat oil in a skillet over medium heat, add onion, sauté for 5 minutes.
2. Add jalapeño peppers, garlic, cumin, coriander and crushed red pepper, sauté for 2 minutes. Add a splash of water if the onions start to stick.
3. Stir in defrosted and cut in cubes/strips of tempeh and black beans, cook for 2 minutes.
4. Stir in crushed tomatoes, salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
5. Divide taco filling between tortillas and serve with a combination of the following: salsa, pico de gallo, avocado, guacamole and salad.

Enjoy!