Tempeh and Black Bean Breakfast Tacos

These breakfast tacos are a quick and easy way to start your day. They're packed with protein and fiber, and they're delicious to boot. The tempeh and black beans provide a hearty base, while the vegetables add flavor and texture. Top them with your favorite toppings, such as avocado, salsa, or sour cream, and you've got a breakfast that will keep you going all morning long.

I first came up with this recipe when I was looking for a quick and easy way to use up some leftover tempeh. I had been experimenting with different ways to cook tempeh, and I had found that crumbling it and cooking it in a skillet gave it a nice, crispy texture. I also had a can of black beans in my pantry, so I decided to add them to the skillet along with some chopped vegetables. The result was a delicious and satisfying breakfast that I've been making ever since.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 package (8 ounces) tempeh, crumbled
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat a large skillet over medium heat. Add the tempeh and cook for 5-7 minutes, or until browned.
2. Add the black beans, onion, green bell pepper, red bell pepper, chili powder, cumin, salt, and black pepper to the skillet. Cook for 5-7 minutes, or until the vegetables are softened.
3. Spoon the tempeh and black bean mixture into tortillas. Top with avocado, salsa, and your favorite toppings.

Why It Works

• The combination of tempeh and black beans provides a hearty and flavorful base for these tacos.
• The vegetables add flavor and texture, and they also make the tacos more nutritious.
• The tacos are easy to customize, so you can add your favorite toppings to make them your own.