Servings: 2 people
Protein: 36g
Calories: 620
Ingredients
- 1 pkg plain tempeh
- 1 tbsp coconut oil
- 1-2 tbsp taco seasoning
- 2-3 limes, divided
- 1/2 can black beans (save half for another use)
- 1/2 tsp cumin
- 1 perfectly ripe avocado
- 1/2 cup cilantro, chopped
- 1 small tomato
- salt
- 1/4 cup shredded Mexican cheese blend
- 4 large taco shells (Old El Paso Stand 'n Stuff)
- 4 tbsp plain Greek yogurt or sour cream
Instructions
- Preheat oven to 200°
- Get all of your ingredients out. Remove the tempeh from the package. Open a can of black beans. Chop the tomato finely and place in a small bowl with one squeeze of lime juice and a pinch of salt. Fork-mash one avocado on a cutting board. Give it one squeeze of lime, a pinch of salt and cover with chopped cilantro. Open the bag of cheese and open a container of yogurt.
- Place 4 taco shells directly on the oven rack. Place half the can of black beans in a small saucepan on med-low heat. Add 1/2 tsp of cumin and a small squeeze of lime juice. Stir and allow to heat while you prepare the tempeh.
- Heat a medium pan over medium heat. Once hot, add 1 tbsp coconut oil and allow to melt and heat up (30 seconds). Using your hands, crumble one package of tempeh into the pan. Toss around with the oil to heat up. Sprinkle 1-2 tbsp taco seasoning over the tempeh and toss to coat evenly. Once the seasoning is well combined, squeeze the juice of at least one whole lime over the tempeh. You may want to use an additional lime if your limes are small or not very juicy. The key is to coat all of the tempeh in lime juice so that it looks moist. Cook for 1 minute just to ensure the tempeh is hot and turn off the heat.
- Time to build! Start by filling each taco shell with 1/4 of the tempeh, then 1/4 of the cheese and 1/4 of the beans. Using the side of a fork to scrape 1/4 of the avocado mash into each taco. Top with chopped tomato.
- Plate 2 tacos with 2 tbsp of Greek yogurt for dipping and serve immediately.
Nutrition
Serving: 2tacos | Calories: 620Cal | Carbohydrates: 47g | Protein: 36g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 251mg | Potassium: 1441mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1040IU | Vitamin C: 37mg | Calcium: 385mg | Iron: 6mg
Tried this recipe?Let us know how it was!