¼cupwater or unflavored/unsweetened non-dairy milk(for blending and consistency; you may need up to ⅓ cup)
smallhandfulcilantro leaves, packed, optional, OR
1 to 2tspchipotle flakes, optional
Tortillas and optional toppings:
8soft corn tortillas, warmed
1cupsalsa, pico de gallo, or hot sauce
1largeavocado, chopped or sliced
sliced black olives
Combine all ingredients for the dressing in a blender and blend until smooth. Add a splash more milk or water as needed for consistency. Set aside.
Preheat a large saute pan over medium heat. Cook the onion 3 to 5 minutes, stirring occasionally. Add the pepper and mushrooms and continue to cook until slightly softened. Season with the cumin, chili powder and salt.
Add the chopped tempeh to the pan. Stirring occasionally, cook until heated through, about 8 minutes. Add the refried beans. With a sturdy, long-handled spoon, fold all the ingredients together, cooking just until the beans are hot. Taste and adjust seasoning. Remove from heat.
Build your tacos! Drizzle with creamy lime dressing and garnish as desired.
Store leftover black bean-tempeh filling in the refrigerator for up to 5 days.