Mexican Tempeh

A sale on tempeh at Kroger plus some leftover veggies and a little creativity yielded this outstanding dish!
1 package tempeh, thinly sliced along the short side
1/2 cup chickpeas, rinsed and drained
1 large red bell pepper, seeded and diced
1 large tomato, diced (keep the seedy bits)
2 strips of Smart Bacon, uncooked and diced
1/4 cup diced onion
2-3 cloves garlic
1 cup fresh cilantro, finely chopped
juice from 1 lime
2 tbs vinegar
1 tbs olive oil
2 tsp cumin powder
1/2 tsp oregano
salt to taste
freshly chopped cilantro, lime, sour cream, cheese, salsa for garnish
Heat oil, vinegar, and Smart Bacon together in a large pan or wok on medium heat.  Add tempeh and brown lightly on both sides.  Add chickpeas, bell peppers, onions, tomato, garlic, and spices, and cook until veggies are soft.  Lastly, add chopped cilantro and lime juice and toss to coat, wilting the cilantro to a nice dark green.

More plant-based Tex-Mex recipes:

Black Bean and Mango Salsa
Tomatillo Salsa
Mango Salsa
Sweet Corn with Chipotle-Lime Cream
Mexican Tempeh
Heirloom & Hatch Tacos
Epic Easy Burritos
Hatch Chile and Cactus Soup
Avococo Ice Cream


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