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 (8oz) block tempeh, cut in half
2 tablespoons low-sodium tamari
1 cup onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon tomato paste
1 (4 oz) can diced green chilis
1 (15 oz) can black beans, drained and rinsed
Sea salt to taste
Freshly ground black pepper
FOR SERVING, OPTIONAL:
Prepare the tempeh: In a medium bowl, crumble the tempeh into small pieces. Stir in the tamari until evenly coated. Set aside while you prepare the vegetables.
Saute the veggies: Heat a large skillet over medium heat for 1 minute. Add onions, bell pepper & a pinch of salt to the dry skillet and saute for about 4-5 minutes or until golden brown, stirring frequently. When the mixture starts to stick, add a tablespoon of water at a time to deglaze the pan as needed.
Add the garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
Stir in tomato paste, green chilis, crumbled tempeh and beans until all ingredients are well combined. Cook for 3-5 minutes, stirring occasionally. Continue adding splashes of water as needed to deglaze the pan.
Taste and adjust seasoning by adding salt and pepper to taste.
Enjoy immediately or cool & refrigerate in an airtight container for up to 5 days.