Mexican Egg-Style Tempeh | Challenge 22

Ingredients

• ⅓ cup diced onions (or 17 g)
• 8 oz (or 250 g) tempeh, sliced
• ⅓ cup black beans or pinto beans (or 57 g)
• ⅓ cup corn (or 54 g)
• 1 tsp salt
• 1 tbsp cumin
• 1 tsp turmeric
• 1 tsp chili powder (add more if you want it spicy)
• 2 garlic cloves, minced
• Cilantro, chopped roughly (optional)
• 3 tbsp salsa