Tempeh Tacos

Tacos are so versatile; you can put just about anything inside. These Tempeh Tacos, replace a meat filling, with a similar, much healthier and much tastier version. This is a good one for any carnivore!

Tempeh filling:

2 tablespoons olive oil
1 8 oz. package tempeh, crumbled
1 onion, chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon chipotle powder
1 teaspoon sea salt, or to taste
1 cup kidney beans, cooked
1/2 cup water

For the tacos, your choice:
Flour tortillas (soft shells), warmed
Corn tortillas (hard shells), cooked according to package directions
Lettuce, chopped and whole leaves for lettuce wraps
Tomato, chopped
Onion, chopped
Shredded Cheese
Sour cream
Jalapeños, sliced
Olives, sliced
Cilantro, chopped
Salsa

To make the filling:

Heat a heavy-bottomed sauté pan over medium heat. Add the olive oil and allow to heat though. Add the onions, garlic, and tempeh. Sauté for a minute. Add the chili powder, ground cumin, oregano, chipotle and sea salt. Sauté a few minutes. Add the water and kidney beans, stirring often. Add more water if the tempeh is too dry.  Sauté for about 15 minutes. Taste, adding more sea salt or spice, to taste.  Transfer to a bowl for serving.  Set out all ingredients for everyone to make their own tacos.

Enjoy!