Tempeh Fajitas with red bean and sweet peppers
A surprising and delicious vegetarian revisiting of the traditional Mexican Fajitas when temeh is mixed with bell peppers and red onions with sweet spices.
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Ingredients
Portions:
4
150 g
smoked tempeh, sliced
100 g
kidney beans, cooked
50 g
green pepper, sliced
50 g
red pepper, sliced
50 g
red onion, sliced
1 clove
garlic, minced
1 tsp
ground cumin
1 tsp
ground paprika
0.5 tsp
chili pepper
1 pinch
cayenne pepper
1 tbsp
olive oil
1 tbsp
fresh coriander, chopped
1 piece
organic yellow lemon, juiced
50 g
Greek-style yoghurt
100 g
nixtamalised maize tortillas
1 pinch
fine salt
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add 150 g smoked tempeh slices to the skillet and sauté for 3-4 minutes until they begin to brown.
- Stir in 50 g green pepper, 50 g red pepper, and 50 g red onion slices, cooking for another 5 minutes until the vegetables are tender.
- Add 1 clove of minced garlic, 1 tsp ground cumin, 1 tsp ground paprika, 0.5 tsp chili pepper, and 1 pinch of cayenne pepper. Stir well to coat the tempeh and vegetables with the spices.
- Mix in 100 g cooked kidney beans and 1 pinch of fine salt, cooking for another 2 minutes. Remove from heat and stir in the juice of 1 organic yellow lemon and 1 tbsp chopped fresh coriander.
- Serve the mixture in 100 g nixtamalised maize tortillas, topping with 50 g Greek-style yoghurt.