Vegan Tempeh Tacos

Saute tempeh, red bell pepper, and portobello mushrooms in olive oil, partially covered, until portobellos begin to soften.

Stir in 1 tablespoon of juice from a can of Chipotle Chiles in Adobo Sauce, plus 1 chopped chile pepper from the can. Add salt and Adobo Seasoning, stir to combine.

Cook for an additional minute or two, stirring constantly so as to not burn the spices.

Serve on a warmed tortilla, garnished with your favorite toppings. I like to add sliced jalapeños, cilantro, and green onions.