crispy chipotle tempeh and black bean tacos with salty avocado crema
Spicy taco "meat", gooey cheese, and cooling crema? Ideal trio, I think.
Ingredients
- 1 block tempeh, crumbled
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1 can black beans, drained
- 8 hard taco shells, homemade or store bought
- 2 cups shredded Mexican blend cheese
- chopped cilantro and extra limes, for serving
salty avocado crema
- 2 avocados
- 1/4 cup plain whole milk Greek yogurt
- 2 tbsp lime juice
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add the tempeh and cook for 10 minutes, stirring a few times, until crispy all over. Add the tomato paste, smoked paprika, chipotle chili powder, garlic powder, onion powder, oregano, cumin, and a pinch of salt and pepper. Stir, adding water 1 tablespoons at a time to help the tomato paste along. Stir in the black beans until heated through, about 2-3 minutes.
- Stuff the taco "meat" and cheese into each tortilla. Bake for 10-12 minutes until crispy and the cheese is melty and gooey.
- To make the crema, combine the avocados, yogurt, lime juice, and salt in a food processor. Whip until very smooth, scraping down the sides of the bowl as needed with a spatula, about 2-3 minutes. Taste and adjust salt and lime juice as needed.
- Serve the tortillas warm with the crema, extra cilantro, and lime juice, as desired.
Notes
*Homemade crispy tortillas: Heat oven to 425 degrees. Microwave the tortillas until very pliable, about 20 seconds. Spray both sides lightly with oil and quickly drape over a grate in your oven. You will probably fit 3-4 at a time depending on your level of boldness. Bake for 5 minutes, then remove to a baking sheet, with tongs, to cool. The tortillas will not be fully crispy, but will hold their shape.