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

Ingredients

• 150 g tempeh block, pressed and cubed
• 3/4 cup black beans (canned), drained and rinsed
• 1 tbsp ancho chili powder, smoky depth
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 2 cloves garlic, minced
• 3/4 cup tomato sauce (unsweetened)
• 1/2 cup vegetable broth, low-sodium
• 2 tbsp olive oil, divided
• 1 tbsp lime juice, fresh
• 1 1/2 cups cauliflower rice (fresh)
• 2 tbsp cilantro, fresh, chopped
• 3 tbsp pumpkin seeds (raw), unsalted
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. 1

   Press tempeh block between paper towels for 10 minutes to remove excess moisture, then cube into 1-inch pieces.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add tempeh cubes and cook 5-6 minutes, stirring occasionally, until golden and crispy on edges. Remove and set aside.