These half comforting and spicy, half crisp and fresh tacos are a great solution for any old day when you don't want to spend too much effort on cooking, but still feel like taking a minute to run your knife through something fresh and fragrant (hi, cilantro).
The title pretty much lays it all out here. You got your handy can of earthy black beans, your block of nutty tempeh, and you'll throw those into a pan with a good dose of chipotles en adobo—for maximum flavor with maximum convenience—and some garlic cloves. Load that into warm, soft corn tortillas and finish them off with what is essentially a pico de gallo with the tomatoes replaced with spring strawberries and the jalapeno omitted, since you already have plenty of that in your base. Dinner is served.
Dead Simple Chipotle Black Bean-Tempeh Tacos with Fresh Strawberry Salsa
yields 6-8 tacos
1/4 cup finely diced white onion (from about half of one small onion)
juice of 1 lime
2 TBSP olive oil
8 oz tempeh
1 15-oz can black beans
2 chipotles en adobo, plus 1 additional TBSP adobo sauce
3 cloves garlic, crushed
8 oz fresh strawberries
1/4 cup loosely packed cilantro
fine sea or kosher salt
to serve, 6-8 warm corn tortillas
In a bowl large enough to hold the fresh salsa, combine diced onion and lime juice. Set aside to let the onion mellow while you prepare the filling.
Drain and rinse black beans in a sieve. Set aside to let drain thoroughly.
Heat olive oil in a skillet over medium heat. When the oil is just warm enough to sizzle mildly when a piece of tempeh is added to it (not too hot), carefully crumble the tempeh finely with your hands into the pan. Let cook about five minutes, tossing only every couple of minutes to let the tempeh brown. Meanwhile, seed and finely chop chipotles en adobo.
Add crushed garlic cloves and chipotles to the pan. Cook another two-three minutes, tossing only every minute, until the garlic begins to turn golden. Add adobo sauce and drained beans. Let cook until hot, stirring frequently—this should only take a couple of minutes. Set aside and keep warm.
While you warm the tortillas, trim strawberries and chop into half-inch chunks. Chop cilantro. Add both to the onions and lime along with a generous pinch of salt. Stir well.
To assemble, discard garlic cloves before dividing black beans and tempeh among tortillas, then top with strawberry salsa. Serve immediately.