Double-Decker Tempeh Tacos

This meal was inspired by a friend that once made tempeh tacos while Ethan happened to be hanging out at his house. Ethan came home sharing what he had eaten, and tacos were totally transformed in our home - tempeh with taco seasoning!

The double-decker part was absolutely inspired by good ol' Taco Bell. My generation has quite the comfort food relationship with T.B. (as Ethan and I endearingly call it.) When we were teenagers, that's what we could afford. When we were in college, it is where we found ourselves at 2am.

I LOVE putting a twist on comfort food that has little trace of nutritional value and creating something that is a powerhouse of healthy and even more satisfying in taste.

Since it is nearly impossible for a toddler to fit his mouth around this monster taco, there is a quesadilla version included.

Makes about 8 double-deckers and 2 quesadillas

INGREDIENTS:

Tacos
One 8 oz. package of tempeh, diced
2 cups vegetarian refried beans (we're in love with refried black beans)
2-3 handfuls of fresh spinach (optional)
One package of hard shell tacos (recommend you rock the blue corn taco shells)
One package of small soft shells (Ezekial 4:9 Sprouted Grain is outstanding)

Seasoning (adapted from a recipe in Vegetarian Times)
1/2 tsp chili powder
1/2 tsp oregano
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
few good twists of freshly ground pepper

Optional toppings
olives, avocado, salsa, vegan sour cream

Place tempeh in skillet with a drizzle of olive oil. Cook on medium-high heat and stir occasionally until tempeh is browned (5-10 minutes.) Combine seasoning spices and add to tempeh along with 2-3 tablespoons of water. Add optional spinach. Turn heat to low and stir occasionally to help wilt spinach and leave until ready to assemble tacos. Meanwhile, heat refried beans in a small saucepan. Also, warm hard and soft taco shells in the oven or toaster oven. These steps can all be done simultaneously. You will likely be sitting at the table in less than 30 minutes devouring your tacos.

To assemble, spread beans on soft shell. Insert hard shell. Add tempeh and spinach and dress with your desired toppings.

Want to make a Kiddie Quesadilla!?!

Spread beans on one soft shell. Add tempeh and spinach. Add a couple thin slices of cheese along with a drizzle of salsa. Slap on another soft shell. Heat in same skillet you browned the tempeh in (just do a quick wipe down and add a teeny bit of oil.) Flip once! Cut in triangles sprinkled with desired toppings.

Crazy quick. Crazy hearty. Crazy tasty.

PS - the leftovers are an awesome chip dip snack.