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
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
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).
Stir in garlic, chili powder, cumin, oregano until fragrant, about 1 minute.
Stir in tomato paste & green chilis until all ingredients are well combined. Saute for about two minutes.
Increase heat to medium and add crumbled tempeh cooking until lightly browned, about 4-5 minutes, stirring occasionally.
Stir in beans until well combined. Cook for another 2-3 minutes. Taste and adjust seasoning by adding more salt and pepper if needed.
Enjoy immediately or cool & refrigerate in an airtight container for up to 5 days.