1/4 cup lemon or lime juice
1/3 cup water
2 tablespoons olive oil
4 cloves garlic
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder Filling:
1 red bell pepper, sliced
1 onion, sliced 1/2"
1 (8 ounce) package tempeh (LightLife 3 grain worked well for me)
oil, as needed
1 (15 ounce) can refried beans, warmed
1. Start by mixing all the marinade ingredients together, whisk well. Toss onions and peppers in a baking sheet and pour marinade over them. Make sure they are all coated. Put them in the fridge for at least 2 hours, or over night.
2. Fry the tempeh in oil until browned on both sides. Add peppers and onion, but reserve the marinade.
3. Cook until onions are caramelized and peppers are soft and charred, then add the remainder of the marinade. Fill tortillas and garnish, if desired.
I like to garnish with guacamole, vegan cheese, and vegan sour cream.