200 g tempeh
1 can of black beans, cooked (250 g drained)
2 tablespoons of tahini
3 tomatoes, diced
A few leaves of lettuce, shred
1/2 cup corn
Extra virgin olive oil
In a pan, sauté a pinch of asafoetida and chilli pepper with a couple of tablespoons oil. Add the beans, season with salt and pepper and sauté them for a few minutes.
Using your hands reduce the tempeh into crumbles and sauté it in a couple of tablespoons of oil until it is golden and then set it aside.
Peel the avocado and dice it or purée it using a fork.
In a cup, mix the 2 tablespoons tahini with the same amount of water until you get a cream.
Heat the tacos in the oven (or as per instructions on the package). Once warm, prepare them by adding some lettuce, then the tempeh, the beans, tomatoes, corn and avocado and drizzle with tahini sauce on top