gluten-free, yield: 2
preparation: 45 minutes
1 package tempeh, cut in thin strips
1 cup vegetable broth
2 tsp chili powder
1/2 tsp coriander
1/2 tsp cumin
juice of 1 lime
1 cup brown basmati (or any other kind of) rice, cooked
1 can or 3/4 cup dried (soaked and cooked) black beans
1 tbsp cumin
pinch of salt
2 corn tortillas
your assorted toppings (lettuce, green onions, salsa, avocado, etc)
1. Marinate the tempeh in vegetable broth, chili powder, coriander, cumin, and lime juice for at least 1 hour.
2. While tempeh is marinating, cook the rice according to directions. Once rice reaches a boil, turn down to a simmer, set aside and prepare the rest of the meal.
2. Heat up a cast iron skillet or heavy bottom pan. Once hot, pour in marinated tempeh (with liquid). Bring liquid to boil then turn down heat to a simmer. The broth will evaporate as it soak into the tempeh. Cook until all the broth is gone and the tempeh has a chance to brown on both sides.
3. Meanwhile heat up the black beans. Stir in cumin and salt. With a masher, smash the beans until no whole beans exist. Remove from heat and set aside.
Okay, you did it! Now it's time to assemble....