Smoky Chipotle Tempeh Tacos with Cilantro-Lime Slaw & Black Bean Crema

Ingredients

• 4 oz tempeh, cut into thin strips
• 1 1/2 tbsp chipotle peppers in adobo, minced
• 2 tbsp lime juice, divided
• 1 1/2 tbsp maple syrup
• 1 1/2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 cup black beans, cooked, drained
• 1 1/2 tbsp tahini
• 3 tbsp vegetable broth, low-sodium
• 1 1/2 cups red cabbage, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 medium corn tortillas, 6-inch
• 1/4 whole avocado, sliced
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Combine chipotle peppers, 1 tbsp lime juice, maple syrup, 1 tbsp olive oil, minced garlic, and cumin in a bowl to create marinade.

2. 2

   Toss tempeh strips in marinade, coating evenly. Let rest 5 minutes while you prep remaining ingredients.