For this recipe, we will be making a bean component, a vegetable component, and a cashew cream sauce, that can be turned into many different dishes. You can make burritos, tacos, enchiladas, or tostadas from this one recipe.

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Preheat oven to 350°

Ingredients:

Olive oil

1 block of tempeh, 8 oz.

2 organic onion, 1 chopped and 1 cut into slivers

2 organic pepper, (red and yellow if possible) 1/2 of each chopped and 1/2 of each cut into slivers

1- 8 oz pack of Baby Bella mushrooms or other

1 Tbs., plus 1 t. minced garlic

1 Tbs. Tamari

½ t. salt

1 t. chili powder

1 t. Cumin

½ t. chipotle chili powder- optional

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

1 can organic black beans, drained, or refried beans

½ cup frozen organic corn

2 Tbs. chopped cilantro (or substitute parsley if you don’t like cilantro)

1 jar favorite salsa

1 cup cashews- soaked 2 hours or more, then drained

Juice of 1 lime

cilantro for garnish (or substitute parsley if you don’t like cilantro)

chopped red onion, for garnish

Pickled Jalapeno peppers- optional

Flour tortillas, corn tortillas, GF tortillas, or taco shells

Tortilla chips on side

Instructions:

Beans

1. Begin by pulsing the tempeh block in the food processor until it is minced.

2. Lay out the tempeh on cookie sheet, lined with parchment paper, and bake for 10 minutes until golden brown. Remove from oven and set aside.

3. Sauté the chopped onions in olive oil until translucent.

4. Add 1 t. garlic, 1/2 t. cumin,  1/2 t. chili powder, and chopped peppers and sauté until soft.

5. Add the tempeh to the pan, and continue sautéing for 5 minutes.

6. Add the tamari and 1/2 t.salt.

7. Add the can of black beans or refried beans, and 1/2 cup of salsa. Lower heat to simmer.

Veggies

1. In another heavy skillet or wok, sauté the slivered onions in olive oil until translucent.

2. Add the 1 Tbs. of garlic and mushrooms and sear for 5-10 minutes, until well done.

3. Add the colored slivers of peppers, the cumin, chipotle powder, chili powder, and 1/2 t. salt and sauté for 5 minutes, then add the frozen corn and fire-roasted tomatoes and continue cooking for another 5 minutes.

Cashew Lime Crema

1.1 cup of cashews, soaked for 2 hours or more, and then drained

2. 1  cup water

3. Juice of 1 lime

4. ½ t. salt

Serve with Brown Rice

If making Tacos, serve with chopped lettuce and tomatoes on the side, along with crema and salsa.

If making Burritos, wrap beans and veggies in flour tortilla, with crema and salsa.

If making Tostadas, fry corn tortillas till crispy, drain on paper towel and cover with beans, veggies, salsa, and crema

If making Enchiladas, wrap like burrito, lay out in casserole pan, cover with salsa and cheddar cheese or vegan cheese, and bake in oven until melted. 

Garnish all options with cilantro, salsa, and red onion.