Happy Friday! Tonight I’m making my Crispy Cauliflower Tacos, & I realized I haven’t shared my Black Bean & Tempeh Taco recipe with y’all yet 🙂 We always have lettuce and tomato with our tacos, but I love changing up the filling and sauce. And I always have to have Lost Art Cultured Food’s Caraway and Cabbage to put on top of mine . . . this stuff is so good I can’t even tell you.

Ingredients – Cashew Cheese Sauce

-1 Cup raw cashews, soaked overnight

-1 Cup water

-1 Tablespoon fresh lime juice

-1/4 Cup nutritional yeast

-1/4 teaspoon pink himalayan salt

-1/2 teaspoon cayenne pepper

-1/2 teaspoon turmeric

-1/2 teaspoon cumin

-1/4 teaspoon garlic powder

Ingredients – Black Bean & Tempeh Filling

-Coconut oil

-1 small onion, finely chopped

-2 – 3 cloves garlic, minced

-1 jalapeno, finely chopped (optional)

-1 8 oz block tempeh, crumbled or diced

-1 15 oz can black beans, drained & rinsed

-1 teaspoon cumin

-1/2 teaspoon turmeric

-1/2 teaspoon paprika

-2 swiss chard leaves, stemmed & finely chopped (optional)

Directions

-Add cashews, water, lime juice, nutritional yeast, salt, & spices to food processor & blend until smooth, about 1 – 2 minutes. Set aside

-Prepare filling. Heat coconut oil in a large skillet over medium heat. Once hot, add onion & cook for 3 – 4 minutes, then add the garlic & jalapeño. Saute until onions are transparent, about 2 – 3 minutes more

-Add the tempeh, black beans, & spices, & cook until the tempeh starts to brown. Toss in the chard & cook for about 3 minutes, just until it starts to soften. Season with salt & pepper. Remove from heat & cover with a lid until ready to eat

XOXO