Tempeh Tacos

Vegetarians don't have to be left out on Mexican Night anymore! Erin L. Boulder, CO Prep Time: 5 min Cook Time: 10 min Servings: 4 - 6 Reviews (1)

Ingredients

We recommend using the following branded ingredients for this recipe:

Bush's Black Bean Fiesta (15 oz.)

Fresh Express Hearts of Romaine (10 oz.)

Muir Glen Medium Salsa

Old El Paso Taco Seasoning

Sargento Shredded 4-Cheese Mexican Cheese (8 oz.)

1 block tempeh 1 can Bush's Black Bean Fiesta (15 oz.) Daisy Light Sour Cream (8 oz.) 1 bag Fresh Express Hearts of Romaine (10 oz.) 1 tbsp. Land-O-Lakes Unsalted Butter Muir Glen Medium Salsa 1 packet Old El Paso Taco Seasoning 1 cup Sargento Shredded 4-Cheese Mexican Cheese (8 oz.)

Preparation

1. Heat butter in a large sauce pan. Chop tempeh and add to the pan. Saute for about 5 minutes.


2. Add taco seasoning. Strain and then add black beans. Remove when heated thoroughly.


3. Put the mixture at the bottom of the taco shells, add cheese, lettuce, salsa and sour cream on top.

Cook's Notes

For a healthier version ditch the taco shells and just eat this as a taco salad - you save about 100 calories per taco!

Comments

Rate/Review This Recipe

From: Lindsay W Comment: I have to admit that I was a little afraid when I first used tempeh, but it's soooo good when prepared right and is a great meat replacement. These tacos are seriously so delicious that I wish I would have had Erin's recipe years ago! I love to add avocado, tomato and red onion - YUMMMM!