It’s (tempeh) taco time! 🌮 🕟 Spiced tempeh + black bean tacos with avocado-lime yogurt sauce and quick-pickled cabbage and onions. This might be one of my favourite recipes!

Ingredients: 
For the tempeh-black bean filling: 
1- 240g package unflavoured tempeh, crumbled
1- 19oz can black beans, drained and rinsed
1 yellow onion, diced (about 1 cup)
1 jalapeño, diced (I left the seeds in for some spice, but feel free to remove for a milder flavour)
2 garlic cloves, grated
2 tbsp lime juice
3 heaping tbsp nutritional yeast
2 tsp low-sodium tamari
2 tbsp tomato paste
1 tbsp chilli powder
1 tsp cumin
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp smoked paprika

Directions:
In a large pan, heat a drizzle of olive oil over medium heat. Add onion and cook for about 7 minutes, stirring occasionally. Add garlic and jalapeño and cook for another minute or two. Add remaining ingredients and mix well. Cook for about 10 minutes.

For the avocado-lime yogurt sauce:
1 avocado
Juice of 1/2 lime
1/2 cup plain Greek yogurt

Directions: smush avocado in a bowl with a fork. Add lime juice and yogurt. Stir to combine.

For the quick pickle (to be done in advance):
2 cups red cabbage, thinly sliced
1 cub red onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup red wine vinegar
1 cup water
2 peeled and smushed garlic cloved
1 tsp honey
1 tsp black peppercorns

Directions: add red cabbage and onion to a bowl. Add vinegars, water, garlic cloves, honey and black peppercorns. Stir to combine. Cover and leave in fridge overnight or for a few hours.

Additional ingredients: corn tortillas, veggies, veggies and more veggies! Some ideas: Chopped tomato, spinach, purple cabbage, bell peppers, radishes, cilantro, guacamole, salsa, plain Greek yogurt, etc!

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