Cheesy Chipotle Tempeh & Black Bean Tacos

Crispy pan fried tacos packed with golden tempeh, smoky chipotle black beans and melted cheddar. Finished with guacamole, crème fraîche and quick-pickled onion, these are a proper weeknight winner.

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Protein Per Serving: approx 30g

Prep time: 20 min

Serves: 2

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YOU’LL NEED

For the filling

• 1 pack Better Nature Original Tempeh, torn into pieces

• 570g black beans, drained

• 1 tbsp olive oil

• 1 small onion, finely diced

• 3 garlic cloves, minced

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp chipotle paste

• ½ tsp oregano

• 1 tbsp tomato purée

• Salt and pepper

TACOS:

• 6-8 corn tortillas

• 150g grated cheese of choice

• Olive oil

• Crème fraîche

• Pickled red onion

Guacamole

• 1 ripe avocado

• Juice of ½ lime

• Salt and pepper

• 1 tbsp freshly chopped coriander

Pickled Onion

• 1 onion, finely sliced

• 2 tbsp apple cider vinegar

• 1 tsp honey/maple syrup

HOW TO MAKE IT

1. In a small bowl, mix the vinegar, honey and a pinch of salt. Stir in the sliced onion and set aside to quick pickle.

2. Heat the olive oil in a pan and fry the crumbled tempeh until golden. Remove and set aside.

3. In the same pan, soften the onion, then add the garlic, spices and tomato purée. Stir in the black beans and tempeh. Add a splash of water and cook for 5 minutes.

4. Mash together the guacamole ingredients.

5. Fill the tortillas with the tempeh mixture and cheddar, fold and pan fry in a little olive oil until golden and crispy on both sides.

6. Serve with guacamole, crème fraîche and pickled red onion.

Why tempeh works here

Made from fermented whole soya beans, tempeh has a firm, meaty texture that crisps up beautifully when fried, holding its own against the smoky black beans and melted cheddar without going soft or mushy.

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