This was a quick, easy to assemble dinner for our Academy Awards night. I always keep beans and salsa in my pantry so I can create a delicious Mexican-inspired meal on the fly. Check it out and let me know how you like it.

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Ingredients

Olive oil

1 block of tempeh, 8 oz.

1 organic onion, chopped

1 organic orange pepper, chopped

1- 8 oz pack of Baby Bella mushrooms

1 small head broccoli, cut into small florets

1 Tbs. minced garlic

1 Tbs. Tamari

½ t. salt

½ t. chili powder

½ t. chipotle chili powder

1 can organic, diced, fire-roasted tomatoes (with chili peppers optional)

1 can organic black beans, drained

½ cup frozen organic corn

Cilantro for garnish

chopped red onion, for garnish

Flour tortilla (or corn tortilla, rice tortilla or taco shells)

Instructions

Begin by cutting the tempeh block into quarters. Then cut each quarter piece in half, lengthwise, so that you now have 8 pieces. Then cut each quarter into thirds, and then into little cubes.

Sauté the tempeh cubes in olive oil for 5 minutes, turning them constantly until they become golden brown on all sides. 

Add the onions and garlic and cook for another 5 minutes.

Add the mushrooms and peppers.

Add the chili powder, chipotle powder, and tamari

Add the broccoli and can of fire-roasted tomatoes.

Add the black beans and frozen corn.

Let simmer for another 5 minutes, allowing the flavors to meld

Serve inside of a whole grain flour tortilla, corn tortilla, rice tortilla or taco shells

Serve with organic brown rice and lime wedges

Garnish with cilantro, salsa, and red onion.