Tempeh and Black Bean Tacos
Tempeh and Black Bean Tacos
Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 8-10 tacos
These delicious tacos are a great recipe to serve up at your next dinner party. They're quick to make and easy to prepare in advance. Your guests can dress them the way they want for a completely personalized touch.
Ingredients
Tacos
- 1 small yellow onion
- 2 garlic cloves
- 1 block tempeh, cut into small cubes
- 1 cup black beans
- 1 chopped green onion
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- Sea salt and pepper to taste
Garnish
- Sliced avocado
- Cherry tomato salsa
- Red cabbage
Cashew and Cumin Sauce
- 1 cup PRANA organic non-roasted cashews, soaked
- 1 cup filtered water
- 1tbsp lemon or lime juice
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- 1/2 tsp ground cumin
Preparation
Tacos
- Mince the onion and garlic. In a large non-stick pan, heat a dash of olive oil and saute the onion, garlic and spices for 2 to 3 minutes. Add the tempeh cubes. Cook for about 10 minutes on medium heat until golden, making sure to stir frequently.
- Add the black beans and green onions and cook for an additional 3 minutes. In the meantime, prepare the Cashew and Cumin Sauce and other garnishes.
- Heat the corn tortillas, add the tempeh and black beans, garnish of your choice and drizzle with the cashew-cumin sauce.
Cashew and Cumin Sauce
- Soak the cashews for 20-30 minutes in a large bowl of warm water. Rinse and drain well.
- Mix all ingredients together in a food processor until smooth and creamy.
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