Spicy Tempeh Tacos

8 oz. tempeh

1/2-1 red bell pepper, julienned

1 medium onion, julienned

1 packet vegan taco seasoning (or, make your own)

3/4 cup water

1 tablespoon olive oil

1/2 cup pinto or black beans

chopped tomato

chopped lettuce or other greens

whole wheat tortillas (check the label for vegan-ness)

garnishes: salsa, soy sour cream, grated soy (vegan!) cheese

Directions:

Put olive oil in large sauté pan. Bring up to a medium/high heat. Crumble tempeh into pan and cook for approx. 5 minutes. Add red pepper and onion, sauté for about 5-7 minutes more. Then, add 3/4-entire packet of taco seasoning (or 1 to 2 tsps. if using bulk spices) and 3/4 cup water. Bring to easy boil, add 1/2 cup canned or pre- cooked beans, then reduce heat and cook just until all is heated through and most of the water has evaporated. Serve in whole wheat tortillas w/chopped lettuce, tomato, avocado slices (if desired) and garnish with condiment of choice.