Hominy & Tempeh Tacos

Tonight we got home slightly later than usual from picking berries at a local farm so I wanted to make something quick and satisfying. If I had the time, I would have insisted upon making the picante salsa and re-fried beans myself but time was not on my side so I took some help from the store.

Golden hominy and crispy tempeh simmered in picante sauce and topped with cumin scented vegetables, quick re-fried beans and loads of fragrant cilantro.

Hominy & Tempeh Tacos
4 tbl canola oil
10oz tempeh, thinly sliced and cubed
1-28 oz can yellow hominy, drained and rinsed
12 oz picante salsa
1 small red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow squash, halved, thinly sliced
3 garlic cloves, minced
2 tbl cumin
salt and pepper
1/4 cup fresh chopped cilantro, divided
1-15oz can vegetarian re-fried beans
1/4 cup vegetable broth
12 hard taco shells

In a medium pot, heat 2 tbl of oil and saute the tempeh until golden brown. Season with salt and pepper. Add the hominy and salsa and bring to a boil. Reduce to a simmer and cook for 15 minutes. Stir in 1 tbl of cilantro and taste to season.
In a large saute pan, heat the remaining 2 tbl of oil and saute the onion and bell peppers for 7 minutes until they start to become tender. Add the squash, garlic, cumin, salt and pepper and saute over medium-high heat 5 minutes more. Sprinkle in 2 tbl of cilantro.
Combine the beans and vegetable broth in a small pot and season with a bit of salt. Bring up to heat and stir to combine.
Stuff the tacos with beans on the bottom, hominy, then vegetables and sprinkle with the remaining cilantro.