For the tacos:

• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon oregano
• 1/4 teaspoon coriander
• Dash cayenne
• 2 tablespoons sauce from canned chipotle peppers
• 1/3 cup water
• 1 tablespoon corn starch
• Dash Sea salt and ground black pepper
• 1 tablespoon olive oil
• 1 jalapeno, seed removed, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 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