Tempeh Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 packages of tempeh2 medium onions4 cloves of garlic1 green, yellow or red pepper (your choice of which looks best)1 jalapeno pepper (if you like hot things like we do)4 tablespoons of Bragg (we use this) or soy sauce with no salt4 tablespoons of olive oil (cold-pressed is best)1 1/2 cups of pinto beans2 tomatoes (diced)lettuce (shredded)cilantro to make look nice
Makes 6 servings
Shred the tempeh with a cheese grater or you can just chopped it up nice.
Chop the onions, the garlic and the peppers and combine with the olive oil in a pan on medium heat (not too hot or the olive oil won't be good)
Cooks this for 3 minutes until the onions go brown.
Add the tempeh, the Bragg and the pinto beans and simmer on low for 10 more minutes.
Add water if you need to to keep it moist.
Warm the tortillas.
Roll the tempeh mixture in the tortillas and add lettuce, chopped tomatoes, more peppers if you like, cilantro and maybe some parsley if you like this.
Number of Servings: 6
Recipe submitted by SparkPeople user JEREMY_PATRICIA.
Shred the tempeh with a cheese grater or you can just chopped it up nice.
Chop the onions, the garlic and the peppers and combine with the olive oil in a pan on medium heat (not too hot or the olive oil won't be good)
Cooks this for 3 minutes until the onions go brown.
Add the tempeh, the Bragg and the pinto beans and simmer on low for 10 more minutes.
Add water if you need to to keep it moist.
Warm the tortillas.
Roll the tempeh mixture in the tortillas and add lettuce, chopped tomatoes, more peppers if you like, cilantro and maybe some parsley if you like this.
Number of Servings: 6
Recipe submitted by SparkPeople user JEREMY_PATRICIA.
Nutritional Info Amount Per Serving
- Calories: 415.9
- Total Fat: 18.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,116.9 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 9.4 g
- Protein: 19.8 g
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