- 250g organic tempeh
- 1 tsp chilli flakes
- 1 tbsp cumin seeds
- 2 tsp sea salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 can Chantal Organics Chopped Tomatoes
- 1 can Chantal Organics Black Beans
- 8-10 corn tortillas
- Toppings (optional)
- Lime juice
Grate the tempeh against largest hole on a cheese grater, set aside.
Heat coconut oil in a large pan over medium heat. Add tempeh and spices and cook for 2-3 minutes.
Add chopped tomatoes and black beans to the pan. Stir mixture until well combined and cook 4-5 minutes until heated through. Remove pan from heat.
Spoon tempeh mix onto tortillas and top with desired toppings.
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