Inspired by Pinterest, we had double decker tempeh bean tacos last night!
I pureed kidney beans with garlic, salt, cumin, and olive oil, then spread them over tortillas (I should have warmed them first). Then I sauteed onion, yellow peppers, crumbled tempeh, and kidney beans with a bunch of garlic, salt, cumin, chili powder, cayenne, soy sauce, and oregano. We normally don’t eat much cheese, but tacos definitely called for it, so I melted cheese in the corn shells. Then we wrapped it all up together!
All in all, the textures and flavors were really good, but we definitely wanted a bit more. I think guacamole and tomatoes would have added a lot, but we didn’t have any on hand (our avocadoes weren’t ripe yet). And the tortilla was a little big, so it ended up overpowering the taco shell a bit. Still, it’s a fun idea and one that could be good to try again. I loved the crunchy/soft combo of the taco shell and wrap!
I’m in the office today (actually in an all-day-work-through-lunch-kill-me-please meeting), so before bed I threw together Kimberly’s slow cooker smoky potato chowder and stuck the crockpot insert in the fridge. This morning I’ll quick add the broth and set it. Then Dave will add in the frozen veggies (I’m adding in some chopped broccoli, too) in the afternoon. He and Leo will have a great meal and I will, too, when I get home!
What are you having for dinner?