Tempeh Pinto Bean Skillet Tacos

Heat a large nonstick or cast-iron skillet over medium heat and coat with 2 tablespoons oil. Let this heat up for 1–2 minutes, and then add red onion, bell pepper, and garlic. Cover and cook until softened, about 2–3 minutes.

Stir in tomato paste and spices until incorporated. Add pinto beans and tempeh crumbles and stir again. Cover and cook 5–7 minutes, or until tempeh has a light char on the edges. Remove from heat and set aside.

Heat tortillas by rubbing a light coat of water on each side and laying them in a pan until soft and warm. Serve alongside the tempeh pinto bean skillet and mixed greens, and any additional toppings, such as crumbled feta, fresh cilantro, and diced red onion. Enjoy!

Notes:
1. If you don’t have or can’t find ancho chili powder, cayenne or paprika will work. Use 1 teaspoon if you’re sensitive to spice, 2 teaspoons if you like spice.
2. I used a 10-inch Lodge cast-iron skillet for this and it worked so well! Be sure to coat it with oil while heating it to prevent any sticking.