With Tempeh, Pinto Beans, Kale and Pineapple
Ingredients :
- 2 whole wheat flat breads
- 1/2 block organic tempeh
- 1/2 cup pinto beans
- 1/3 cup pineapple salsa
- 1 cup chopped kale
- 1/4 cup vegan cheese
- 1 tbsp taco seasoning
- 1/4 cup pineapple
Method:
1- Grind up tempeh (I used a mini food processor) to achieve a minced texture and chop up kale and pineapple.
2- Add tempeh, taco seasoning and salsa (if you don’t have pineapple salsa, any other kind will work as well 😊) to a non stick pan and cook for a few minutes on medium to high heat. Stir in pinto beans, kale and pineapple.
2- Split vegan cheese and tempeh mixture onto one half of each flatbread, flip the other side over and bake in a non stick pan on both sides (medium heat) until golden brown.
2- Serve with a little bit of extra salsa or hot sauce and enjoy 😍
All credit to the right owner Alex
Alex 🌱 Fun and Tasty Recipes via instagram (plantbased.traveler). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
