Poblano Pepper Tempeh Skillet
Crumbled organic tempeh sautéed with charred poblano peppers, seasoned pinto beans, and Mexican spices served with warm corn tortillas.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $3.88/serving
Dietary
- Vegetarian
- Vegan
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- High-Protein
- High-Fiber
- Low-Fat
- Low-Sugar
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- one-pot
- sauté
- quick
- healthy
- spicy
Ingredients
- 2 package tempeh (8 oz packages, crumbled)
- 2 poblano peppers (medium, seeded and chopped)
- 1 red bell pepper (medium, diced)
- 1 tablespoon olive oil
- 1 can pinto beans (15 oz can, drained and rinsed)
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.75 teaspoon salt
- 8 corn tortillas (small)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chopped poblano pepper, diced red bell pepper, and crumbled tempeh.
- Sauté for 7 minutes, stirring occasionally, until the peppers are tender and the tempeh is lightly browned on the edges.
- Add drained pinto beans, chili powder, dried oregano, garlic powder, salt, and 1/4 cup water. Stir well and simmer for 5 minutes until liquid is absorbed and flavors are well integrated.
- Warm the corn tortillas in a dry skillet or microwave for 30 seconds. Serve the savory tempeh and pepper mixture alongside warm tortillas.
Nutrition (per serving)
- Calories: 454
- Protein: 31.2 g
- Carbohydrates: 53.3 g
- Fat: 11.6 g
- Fiber: 14.2 g
- Sodium: 865 mg
- Saturated Fat: 1.9 g
- Sugar: 4.5 g