I love improvising in the kitchen. I like to make healthy fun meals that everyone in my family will enjoy. (Kinda sounds like I’m practicing for my Ladies Home Journal audition).
Anyway, every once in a while one of my concoctions seems share worthy. This little taco recipe is one of my favorites. I like to make it on Sundays figuring that all the protein and vitamins will help me recover from my weekend long runs. It would also be a nice antidote to a Camille-style pre-run McDonald’s feast!
It’s a vegan* recipe made up of three components: mashed black beans; sauteed taco veggies; and marinated taco tempeh. You can make this recipe as written or use each piece of this meal as a side with other main dishes. I serve these beans at least twice a week with other meals. We love them! You can also make lots of substitutions depending on what you have around or what you and your family prefer to eat. When we don’t have tempeh I often used scrambled eggs or cubed sweet potatoes instead. You could also sub in any kinds of meat or meatless meat.