Black Bean and Tempeh Nachos

Serves 4

1 yellow onion, finely chopped

2 red bell pepper, finely chopped

1/4 cup avocado oil

16 oz tempeh, crumbled

1 1/2 cup black beans canned, rinsed, and drained

3 Tbs tomato paste

2 tsp ground cumin

2 tsp chili powder

1 Tbs nutritional yeast

1 tsp smoked paprika

1/4 cup cilantro chopped, chopped

1/4 tsp salt, to taste

black pepper, to taste

4 oz corn tortilla chips

2 limes, sliced into wedges

1. Chop the onion, peppers, and cilantro. Reserve cilantro for garnish.

2. Add the onion through smoked paprika to a large bowl and stir to coat. Marinate for 15 minutes at room temperature. You can marinate for up to 24 hours in the refrigerator.

3. Line baking sheet with parchment paper.

4. Preheat oven to 400°F

Pour the marinated tempeh, bean, and vegetable mixture onto the parchment-lined baking sheet and roast for 20 minutes. Pull the sheet pan out and stir the mixture, then roast for an additional 10 minutes until the tempeh has browned a bit.

Season with salt and pepper to taste.

Place corn tortilla chips on plates and top with taco mixture and cilantro. Serve with wedges of lime and hot sauce if desired.