Veggie Tempeh Tacos with Refried Beans

Name: Veggie Tempeh Tacos with Refried Beans
Cuisine: Mexican, Latin American, American
Ingredients: 12 small tortillas; 8 ounces tempeh; 1 cup diced yellow onion; 2 tablespoons soy sauce; 1/8 teaspoon celery seeds; 2 teaspoons chili powder; 1 tablespoon cumin; 1/2 teaspoon cayenne; Black pepper; 1/2 head green or red leaf lettuce, chopped into strips; One red bell pepper, seated and diced; Two medium sized tomatoes, chopped; 1/2 cup diced red onion; One cup of cheese, vegan, such as mozzarella or Monterey Jack; avocado, or guac; salsa; 2 cups black beans, or pinto, cooked; 2 tablespoons soy sauce; 2 tablespoons olive oil; Two garlic cloves, minced; 1/4 cup diced onion, or bell pepper, optional

4 steps

Updated at: Thu, 17 Aug 2023 03:18:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories937.6 kcal (47%)

Total Fat32.1 g (46%)

Carbs133.1 g (51%)

Sugars8.4 g (9%)

Protein41.7 g (83%)

Sodium1286.5 mg (64%)

Fiber25.6 g (91%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat the tortillas in a pan. Crumble tempeh into small pieces in a pan, and cook on medium with onions, soy sauce, and spices for 6-8 minutes.

Step 2

In a separate pan, make the refried beans. If the beans are cold to start, you may want to heat them up first with a half cup of water to soften.

Step 3

Then, using a food processor or a really good fork, blend the beans, soy sauce, olive oil, and garlic, until smooth. Some chunks are okay. Place in a bowl and mixing the dice veggies if using, and heat.

Step 4

Meanwhile, prepare the lettuce, bell pepper, tomatoes, red onion, cilantro, and cheese as indicated. Put everything in separate bowls, including the tempeh and beans when they are finished, and serve immediately.