Cuban Black Beans & Tempeh Tacos

Another yummy combination!!

Cuban Black Beans

Ingredients
*2 cans black beans (but this one I used the dry beans, just let them soak and cooked them the night before)

*1 chopped onion

*1 jalapeno sliced (with seeds and meat scooped out)

*a few other peppers (I used serranos for a kick)

*cumin

*garlic

*veggie stock

1. Saute onions and peppers until onions are translucent.

2. Add veggie stock, cumin, garlic, any other spices and black beans.

3. Simmer for about 20-30 minutes.

4. With hand mixer, chop black beans to the consistency of your liking.

Note: Make this recipe yours...try different spices, different beans, peppers, veggies, stock, etc. Pretty simple!

Tempeh Tacos

Ingredients
*One block of tempeh (chopped)

*1 chopped onion

*Diced red, green, yellow bell peppers

* corn
*black beans

*cumin

*chili powder

*cayenne peper (if you like a kick)

1. Brown tempeh (spray skillet with cooking spray).

2. Add onion, peppers, onions, black beans, corn, cumin, chili powder and any other spices.

3. Add a little water to the skillet.

4. Simmer until all the spices are evenly mixed, about 20-30 minutes, stirring ocassionally.

5. Add anything else you prefer, like cilantro, etc.

6. Chop fresh veggies for the toppings.

And you're finished! Enjoy!

Vegan Roasted Kale Chips

Vegan Roasted Kale Chips

**I found this one on the Whole Foods website; I adapted it some**

Ingredients

*1 bunch kale

*1 TBsp extra virgin olive oil

*chili powder

*nutritional yeast (I used the garlic flavored)

*garlic powder (I <3 garlic!)

Directions

1. Preheat oven to 350.

2. Rinse the kale. Separate the leaves from the stem (I discarded the stem). Tear leaves into smaller pieces.

3. Drizzle oil over the kale leaves. Toss.

4. Add your spices! Toss.

5. Spread single layer on pan.

6. Bake for about 5-7 minutes or until kale is brown.

Yummy!