Grilled Tempeh Tacos

Ingredients

• 1/4 cup Red Mountain Guacamole (recipe below)
• 1 cup Red Mountain Pico de Gallo (recipe below)
• 1 cup Sonoran style black beans (recipe below)
• 2 tsp. cotija cheese
• 8 corn tortillas, about 4” 
• 2 cups red cabbage, shredded
• 1 tbsp. fresh-squeezed lime juice
• 1 tbsp. cilantro leaves, rinsed and rough chopped
• 1 pound tempeh
• 1/2 tsp. olive oil (you can also use canola, avocado, or grapeseed oil)
• 1 cup yellow onion, finely chopped
• 1 tsp. garlic clove, finely minced 
• 1 cup low sodium V8 juice
• 1 tsp. dark chili powder 
• 1/2 tsp. ground coriander 
• 1/2 tsp. ground cumin
• 2 tsp. cilantro leaves, rinsed and rough-chopped

Directions

1. Preheat a large sauté pan on high heat. Add oil, then onion to the pan. Sauté until onions begin to soften slightly and become aromatic, about 1 ½ to 2 minutes.
2. Add garlic, reduce heat to medium high, and sauté for another 45 seconds or until garlic is aromatic and golden brown.
3. Add crumbled tempeh and spices. Sauté until tempeh has browned, approximately 2-3 minutes. Add in V8 juice and cilantro. Simmer for about 5 minutes. The liquid should reduce and the mixture should have a texture similar to ground beef taco meat.
4. Combine cabbage, lime juice, and cilantro in a small bowl and mix well. Allow to sit for 5 minutes.
5. Lightly char corn tortillas on both sides over an open flame or a hot skillet, then lay flat on a plate and place about 1/4 cup of tempeh crumbles in the center of each tortilla.
6. Top tacos with guacamole, pico de gallo, cilantro lime cabbage, and a pinch of crumbled cotija cheese. Add Sonoran style black beans to plate, garnish with lime wedges, and serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 461/51/28/20/9

Red Mountain Pico de Gallo

Ingredients‍

• 2 ¼ cups tomatoes, cored and diced 
• 3/4 cup red onion, minced
• 3 tbsp. fresh lime juice
• 1 ½ tbsp. cilantro, chopped 
• 1/2 tsp. chili powder
• 1 tbsp. Serrano pepper, stemmed, seeded, and finely diced
• 1/2 tsp. ground coriander 
• 1/2 tsp. ground cumin
• 1/2 tsp. kosher salt

Directions

1. Combine all ingredients in an appropriately sized mixing bowl and stir together. Adjust seasoning to taste.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 12/3/trace/trace/trace

Red Mountain Guacamole

Ingredients

• 1 ¼ cups avocado, seeded and peeled 
• 1 ¼ tsp. red onion, minced
• 1 ¼ tbsp. tomato, diced
• 2 ½ tsp. Serrano pepper, stemmed and finely diced (you can leave the seeds)
• 1 ¼ tbsp. cilantro, chopped
• 2 ½ tsp. fresh-squeezed lemon juice
• 1/4 tsp. kosher salt
• 1/4 tsp. ground coriander 
• 1/4 tsp. ground cumin

Directions

1. Mash avocado in mixing bowl or process in a food processor until only slightly chunky. Add remaining ingredients and mix well. Adjust seasoning to taste. Serve immediately.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 31/2/1/4/2

Sonoran Style Black Beans

Ingredients  

• 3/4 tsp. canola oil
• 1 ½ cups raw black beans
• 6 cups vegetable stock or water 
• 6 tbsp. red onion, chopped
• 1 ½ tbsp. garlic, freshly chopped
• 1/2 tsp. Serrano pepper, stemmed, seeded, and finely diced
• 1 ½ tbsp. cilantro, rinsed and chopped
• 1/4 tsp. kosher salt

Directions

1. Spread raw beans out on a sheet pan and pick through to remove any rocks or broken beans.
2. Soak overnight with 4 times as much cold water as there are beans.
3. Discard liquid and place beans in a soup pot. Heat soup pot over high heat.
4. Add oil and sauté onion, garlic, and peppers. Add beans and vegetable stock and simmer over medium heat until beans are tender but not mushy. Stir in cilantro and salt and hold hot until ready to serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 42/8/2/trace/2