Tempeh-Poblano Picadillo

Crumbled tempeh and tender black beans simmered in a spiced tomato sauce with poblano peppers, served over fluffy white rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $4.83/serving

Dietary

• Vegetarian
• Vegan
• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Fat
• Low-Sugar

Tags

• one-pot
• sauté
• healthy
• spicy
• smoky

Ingredients

• 2 package tempeh (8 oz pack, crumbled into bite-sized pieces)
• 1 can black beans (15 oz can, drained and rinsed)
• 2 poblano peppers (medium, seeded and finely diced)
• 1 yellow onion (medium, finely diced)
• 1 can diced tomatoes (14.5 oz can, with juices)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 2 package pre-cooked white rice (8.5 oz pouch)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and poblano peppers, cooking for 5 minutes until soft and fragrant.
2. Add the crumbled tempeh, smoked paprika, dried oregano, garlic powder, salt, and black pepper. Sauté for 5 minutes until the tempeh is lightly browned.
3. Stir in the canned diced tomatoes with their juices and the drained black beans. Bring to a simmer, reduce heat to low, and cook uncovered for 8 to 10 minutes until the sauce thickens.
4. Warm the pouches of pre-cooked white rice in the microwave for 90 seconds each.
5. Ladle the tempeh picadillo over warm white rice and sprinkle with chopped fresh cilantro if desired.

Notes

This dish reheats exceptionally well and develops even deeper flavors the following day.

Nutrition (per serving)

• Calories: 584
• Protein: 35.5 g
• Carbohydrates: 81.2 g
• Fat: 12.6 g
• Fiber: 18 g
• Sodium: 1137 mg
• Saturated Fat: 1.9 g
• Sugar: 7.1 g