Homeade Pico De Gallo
(Serves a Party of 3)
We all know and love Taco Tuesday, so why not try out something a little different to spice up our week?
These tempeh tacos are filled with fun flavors and are accompanied with fresh pico and blue corn tortilla chips to fulfill any taco craving.
In case you are not familiar, tempeh is a bunch of fermented soybeans formed into an excellent meat alternative for a ton of different recipes. It is easily digestible and contains lots of protein, magnesium, calcium, and even iron making this dish healthy and delightful.
Ingredients:
- 1 Finely Chopped Red Onion
- 1 Diced Red Bell Pepper
- 4 Cups of Chopped Kale
- 1 Can of Black Beans
- 8 Oz of Chopped Tempeh
- 1 Tablespoon of Smoked Paprika
- 1 Teaspoon of Cumin
- 1 Teaspoon of Turmeric
- 1 Teaspoon of Chili Powder
- 2 Teaspoons of Avocado Oil
- Few Dashes of Salt (to taste)
- 4 Flour Tortillas
Ingredients for the Pico:
- 4-6 Diced Tomatoes
- 1 Diced Green Bell Pepper
- 1 Finely Chopped Red Onion
- 1/2 Cup of Chopped Cilantro
- 4 Squeezed Limes
- Dash of Salt and Pepper (to taste)
To begin, I would recommend knocking out the pico first.
After you have prepped all of your veggies – the tomatoes, bell pepper, onion, cilantro, lime juice, salt and pepper – and toss them into a medium sized bowl and simply mix it all around.
As for the tacos, once you have all of your veggies and tempeh chopped up – heat up a large saucepan on medium heat with a dash of the avocado oil – then drop in the red onion and bell pepper.
After a few minutes, fold in the chopped tempeh and can of black beans – followed by all of your spices.
Let it simmer for a bit, then add the chopped kale and allow the kale to cook down.
Stir it all one last time, perhaps adding a sprinkle more of your spices, then drop about a 1/2 cup of the taco mixture onto the tortillas, and maybe even put a dollop of your fresh pico on them!
Plant Sugar Kitchen 