PLANT-BASED TACO FILLING

Updated: 6 days ago

This high-protein taco filling has a meaty texture, is oil-free, and full of savory flavors! It's super versatile and can be used in enchiladas, burritos, nachos, tostadas and tacos. Add a drizzle of dairy-free queso and guacamole for extra yumminess!

Photo credit: Carolyn Vollmer


4-6 servings

  • 1 yellow onion, diced

  • 1 red bell pepper, diced

  • 4 garlic cloves

  • 1 Tbsp chili powder

  • 1 tsp cumin

  • 1 tsp oregano

  • 1 Tbsp tomato paste

  • 1 (4 oz) can green chilis

  • 1 (8oz) block tempeh, crumbled

  • 1 (15 oz) can red kidney beans (or black or pinto beans)

  • ½ tsp sea salt, or to taste

  • Freshly ground black pepper


Method:

  1. Heat a large non-stick skillet over medium heat for 1-2 minutes. Add onions, bell pepper & a pinch of salt to the dry skillet and saute for about 5 minutes, stirring occasionally. Reduce heat to medium-low and saute for another 7-10 minutes or until slightly caramelized. This step is important to develop flavor so don’t rush!!! (If mixture starts to stick, add a tablespoon of water or vegetable broth at a time).

  2. Stir in garlic, chili powder, cumin, oregano until fragrant, about 1 minute.

  3. Stir in tomato paste & green chilis until all ingredients are well combined. Saute for about two minutes.

  4. Increase heat to medium and add crumbled tempeh cooking until lightly browned, about 4-5 minutes, stirring occasionally.

  5. Stir in beans until well combined. Cook for another 2-3 minutes. Taste and adjust seasoning by adding more salt and pepper if needed.

  6. Enjoy immediately or cool & refrigerate in an airtight container for up to 5 days.