Print
Chipotle Tempeh Tacos with Black Bean Salsa and Avocado Crema

Chipotle Tempeh Tacos with Black Bean Salsa and Avocado Crema

  • Author: Deborah Davis
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 5 1x
  • Category: Entree
  • Cuisine: Vegetarian

Description

No need to sacrifice flavor when celebrating Cinco de Mayo with a vegetarian dish! These chipotle tempeh tacos with black bean salsa and avocado crema are delicious.


Ingredients

For the tacos:

  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon oregano
  • 1/4 teaspoon coriander
  • Dash of cayenne
  • 2 tablespoons sauce from canned chipotle peppers
  • 1/3 cup water
  • 1 tablespoon corn starch
  • Salt and ground black pepper
  • 1 tablespoon olive oil
  • 1 jalapeno, seeds removed and chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 (8 oz.) package tempeh

For the black bean salsa:

  • 1 cup black beans
  • 1/2 cup corn
  • 1 cup cherry tomatoes, chopped
  • 1/3 cup cilantro, chopped
  • 1/4 cup red onion, chopped
  • Juice from 1 lime
  • 1 tablespoon red wine vinegar
  • Salt and ground black pepper to taste

For the Avocado Crema:

  • 1 avocado
  • 1/4 cup sour cream
  • Juice from 1 lime
  • 1/3 cup cilantro, chopped
  • Salt to taste

To serve: Corn tortillas, shredded cheese


    Instructions

    1. In a small bowl, combine the cumin, oregano, coriander, cayenne, chipotle sauce, water, and corn starch. Stir well to combine and set aside.
    2. Add oil to a non-stick skilled and add jalapeƱo and onion. Stir fry until onion is translucent and soft. Add the garlic and cook another minute. Stir in the tempeh and stir fry 1-2 minutes.
    3. Stir in the chipotle and spice mixture and cook another 5-7 minutes. Add more water as needed, 1-2 tablespoons at a time until sauce coats tempeh.
    4. To make the black bean salsa, combine all of the ingredients in a bowl and stir well to combine. Set aside.
    5. To make the avocado crema, place all the ingredients in a food processor and puree until smooth.
    6. To assemble, add tempeh to a corn tortilla and top with cheese, salsa, and a dollop of avocado crema.