I think the only recipe I’ve posted for Temp Tacs (tacos made with tempeh), was the one I posted last October! My brother and I always cook up temp tacs for a quick, tasty and healthy dinner. And we normally just do a slight variation of veggies, beans and seasonings to mix it up. So today I thought I would share our favorite recipe of the moment!
These Temp Tacs Redux, courtesy of my brother, are bursting with flavor. The main seasonings are curry, crushed red pepper flakes and chili powder.
And this particular version is jazzed up with Cuban style black beans, kale, and corn. Absolutely Scrumptious!
Temp Tacs Redux
1 tbsp olive oil
1 package of tempeh, diced/crumbled
1 can of Cuban style black beans (from Trader Joe’s)
1 cup of frozen chopped kale, or fresh if you have some!
3/4 cup of frozen corn
1/2 tbsp Curry powder
Crushed red pepper flakes
To make these tacos start by adding the olive oil to a large skillet and heating to medium/medium-low. While the skillet is warming, chop the tempeh.
Once the skillet is ready, add in the tempeh and cook for about 3 minutes stirring frequently.
Next add in the beans, kale, and corn, and continue cooking for another 3 minutes.
Finally, add in the spices, stir to coat, and cook for a final 3 minutes. Add as much of the red pepper flakes and chili powder as you like depending on how spicy you want your tacos!
Note: The tempeh we bought was already fully cooked, so we just needed to cook it long enough to warm through all our ingredients! Make sure to cook your tempeh as long as necessary according to package directions.
Add whatever toppings you’d like, I used pea shoots and salsa. Enjoy!
Mix it up,