Mexican food is one of my favorite cuisines and I tend to make it at home a lot.
But sometimes I want a lighter version. And at least once a week, I try to do a meatless day, so tempeh has become my new best friend.
I buy the already marinated tempeh that you can find at most grocery stores.
Here’s a quick recipe that’s also satisfying.
- Corn or whole wheat tortillas
- Marinated tempeh (lemon pepper is easiest to find)
- Black beans, re-fried or pinto
- Diced onion
- Plain Greek yogurt
- Chipotle chili sauce
- Cheese (optional)
In a skillet, heat marinated tempeh strips flipping occasionally until golden brown. Either warm tortillas in the oven, in a skillet,if you have a gas stove you can do it right on the burner, or wrap tortillas in a cloth napkin and microwave for 30-40 seconds.
Place 2-3 tempeh strips in the middle of the tortilla, add a spoon full of beans and top with onions, cilantro, avocado, salsa and if you want, a sprinkle of cheese.
Mix Greek yogurt with a few dashes of chipotle chili sauce and mix in a separate bowl. Serve on top of your tacos!
Want to watch Natalie take you throw this recipe step by step? Check out the video below: