Here's a quick and easy summer recipe that's light, refreshing, and great as an appetizer or entree for parties! These soft, mini corn tortillas are topped with crisp romaine lettuce, tangy mango salsa, hearty black beans, and delicious roasted tempeh!
Mini Tempeh Tacos with Mango Avocado Salsa
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: Approx. 10 mini tacos
Category: Lunch, Dinner, Appetizer, Vegan, Gluten-Free
1 package of tempeh
10-12 mini corn tortillas
1 can of black beans (rinsed and drained)*
1 head of romaine lettuce
1 package of cabbage slaw
2 cups of mango salsa *
Optional but highly reccommended: 3 tbs of tahini to drizzle on top
Follow the prep and cooking instructions for the tempeh in my blog post here.
While that's cooking, follow the prep instructions to make the mango salsa here.
Drain and rinse the black beans.
Wash and chop the head of romaine lettuce and allow it to chill.
Pop the mini tortillas in a pan on the stove to warm them up.
Once everything is prepped and cooked, assemble the toppings.
Add the black beans first, along with the lettuce, salsa, cabbage, and then finally the tempeh.
*Optional: Finish off with a drizzle of tahini*
Best eaten the same day! Only prep as many as you would like to serve.
The black beans can be substituted for refried beans of choice
An alternative to the mango salsa would be any salsa of your choice - either homemade or from the store.
I would love to see your recreations! Tag me on Instagram @nicolebolar.blog if you give these tacos a try!
I hope everyone is healthy and enjoying their time with their families in the warm summer weather!