With Tempeh, Pinto Beans, Kale and Pineapple⠀
Ingredients
- 1/2 cup pinto beans⠀⠀
- 1/3 cup pineapple salsa⠀⠀
- 1 cup chopped kale⠀⠀
- 1/4 cup vegan cheese⠀⠀
- 1 tbsp taco seasoning⠀⠀
- 1/4 cup pineapple⠀⠀
Preparation
Grind up tempeh (I used a mini food processor) to achieve a minced texture and chop up kale and pineapple.⠀
Add tempeh, taco seasoning and salsa (if you don’t have pineapple salsa, any other kind will work as well
O a non stick pan and cook for a few minutes on medium to high heat. Stir in pinto beans, kale and pineapple.⠀⠀
Split vegan cheese and tempeh mixture onto one half of each flatbread, flip the other side over and bake in a non stick pan on both sides (medium heat) until golden brown.⠀⠀
Serve with a little bit of extra salsa or hot sauce and enjoy