Cinco de Mayo is around the corner and why not celebrate with authentic Mexican Tortillas (Guajillo, Cactus, Blue Corn and traditional flavours available) filled with our organic, non-GMO soya, moong bean and chickpea tempeh.
Ingredients (Taco Filling):
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 2 jalapeño peppers, finely sliced
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 packet (200grams) tempeh, finely chopped
- 1 small can of black beans, drained and rinsed
- 1 cup canned crushed tomatoes
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground pepper
For Serving:
- Tortillas, warmed
- Salsa or Pico de Gallo
- Avocado (sliced), or Guacamole
- Cilantro
- Lime wedges
- Mixed greens
- Tomatoes, sliced
Instructions:
- Heat oil in a skillet over medium heat, add onion, sauté for 5 minutes.
- Add jalapeño peppers, garlic, cumin, coriander and crushed red pepper, sauté for 2 minutes. Add a splash of water if the onions start to stick.
- Stir in defrosted and cut in cubes/strips of tempeh and black beans, cook for 2 minutes.
- Stir in crushed tomatoes, salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Divide taco filling between tortillas and serve with a combination of the following: salsa, pico de gallo, avocado, guacamole and salad.
Enjoy!