tempeh-tacos

 

 

 

 

8 ounces tempeh
15 ounce can black beans, drained
1/2 onion, diced
2 cloves garlic, minced
2 tablespoons of the taco seasoning
3 tablespoons water
Corn tortillas
Topping choices: chopped lettuce, salsa, diced avocado, etc.

Taco Seasoning
1 tablespoon chili powder
1 1/2 teaspoons cumin
3 teaspoons Kirkland no-salt seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Crumble tempeh in large bowl.
Mix 2 tablespoons of the taco seasonings with 3 tablespoons water.
Add to tempeh.
Stir to combine.
In a large pan over medium heat sauté onions and tempeh mixture for 8-10 minutes, or until onions have softened.
Add minced garlic and cook 30 seconds.
Add black beans and cook about 3 minutes, or until heated through.

Assemble tacos
Warm tortillas, if desired, and add tempeh mixture and toppings.

Makes 6-8 tacos

1 package whole wheat lavash
4 avocados, ripe; peeled and mashed
hummus;  or 1/4 – 1/2 lb. carton, prepared
Tabouli; favorite recipe or 1/4 – 1/2 lb. carton, prepared
Sunflower seeds
Shredded lettuce

Spread lavash with mashed avocados, sparingly. Spread hummus on top of avocados. Spread tabouli over hummus. Sprinkle with shredded lettuce. Sprinkle sunflower seeds on top of lettuce. Roll lavash up tightly and cut into appetizer size pieces. Hold together with toothpicks.

Serves 12

8 ounces button or portobella mushrooms, grilled/roasted
1 red bell pepper, grilled/roasted and cut in pieces
1/2 large eggplant, peeled, cut in chunks and grilled/roasted
1 bunch green onions, grilled/roasted
16 mixed Mediterranean olives, pitted, optional
1 – 2 tablespoons fresh lemon juice
2 ounces goat cheese, crumbled
1/8 teaspoon each salt and pepper, or to taste
4 whole wheat tortillas or flatbreads
4 large lettuce leaves

Roughly chop mushrooms, peppers, eggplant, green onions and olives.
Toss them in a large bowl with the lemon juice, goat cheese, salt and pepper.
Line tortillas with lettuce. Spoon vegetable-goat cheese mixture on top. Wrap tightly, tucking in the ends burrito-style and serve.

Serves 4

Note: Can use leftover grilled/roasted vegetables to prepare these wraps. Great for a summer supper or a packed lunch.