nacho "cheese" sauce from my first post! I hope after making this, tempeh will be your new best friend.
For the tempeh:
Crumble up 1 8oz package of tempeh into a bowl and mix in 1/2 ts each salt, garlic powder, dried minced onion, paprika, and cumin. Heat up 1-2 Tbs coconut oil in a saute pan and wait until it is smoking hot. Drop the crumbled tempeh into the hot oil and leave it undisturbed until the edges are golden brown. Flip the tempeh around a bit and leave it undisturbed for another few minutes. These instructions are essential for those crispy kernels! Don't play with it too much!
For the black beans:
Empty the contents of the can into a pot. Do not drain. Add 1/2 ts each salt, garlic powder, dried minced onion, paprika, and cumin. Mash with a potato masher while bringing to a boil. Reduce heat and let simmer for 10 minutes.
For the salsa:
I kept this simple since everything else is so bold and full of flavor! 2 cups chopped grape tomatoes, 1 small diced red onion. 1 finely diced jalepeno pepper, seeds removed. No lime. No salt.
Top it off with the nacho "cheese" and get ready to be blown away!
*A note about coconut oil. I use coconut oil because its the safest oil to heat! I know what your thinking, coconut oil is expensive! Well can you believe my mom found me a jar of this stuff at Marshalls?! I didn't realize they sell a lot of specialty foods their for half the price that you would get at a grocery store! If you can't find coconut oil, just use canola or peanut oil.