Smoky Tempeh & Black Bean Enchilada Skillet with Cilantro-Lime Cauliflower Rice

Name: Smoky Tempeh & Black Bean Enchilada Skillet with Cilantro-Lime Cauliflower Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 150 g tempeh block; 0.75 cup black beans (canned); 1 tbsp ancho chili powder; 0.5 tsp smoked paprika; 0.5 tsp cumin; 2 cloves garlic; 0.75 cup tomato sauce (unsweetened); 0.5 cup vegetable broth; 2 tbsp olive oil; 1 tbsp lime juice; 1.5 cups cauliflower rice (fresh); 2 tbsp cilantro; 3 tbsp pumpkin seeds (raw); 0.25 tsp sea salt; 0.125 tsp black pepper

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

A vibrant Mexican-inspired one-pan dinner featuring crispy marinated tempeh and earthy black beans in a rich ancho-tomato sauce, topped with toasted pumpkin seeds and served over zesty cauliflower rice. Bold, savory, and completely plant-based.

Ingredients

150 g tempeh block
0.75 cup black beans (canned)
1 tbsp ancho chili powder
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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