Gotta love a healthy taco! A hash of onion, pepper, mushrooms, tempeh, and refried black beans, topped with all your favorite taco fixings, plus a quick and easy creamy lime dressing.
¼cupwater or unflavored/unsweetened non-dairy milk - (for blending and consistency; you may need up to ⅓ cup)
½tspsea salt
smallhandfulcilantro leaves, packed, optional, OR
1 to 2tspchipotle flakes, optional
Tortillas and optional toppings:
8soft corn tortillas, warmed
2cupsshredded lettuce
1largetomato, chopped
1cupsalsa, pico de gallo, or hot sauce
1largeavocado, chopped or sliced
lime wedges
sliced black olives
Instructions
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.
Notes
Store leftover black bean-tempeh filling in the refrigerator for up to 5 days.