1 small yellow onion, chopped
2 ears corn, kernels cut off
8 oz. tempeh, cubed (found next to the refrigerated soy products)
1 (15 oz.) can kidney beans, rinsed and drained
1 tablespoon taco seasoning (add more heat to your taste)
8 oz. romaine lettuce salad
1 avocado, peeled, pitted, and sliced
1 cup halved cherry tomatoes
1/4 cup grated sharp white cheddar cheese
1/4 cup fresh cilantro, chopped
1 lime, sliced for garnish (optional)
1 bag tortilla chips
favorite salad dressing
Heat olive oil in a large skillet over medium high heat. Add onion and saute until starting to brown, about 7 minutes. Add corn kernels and tempeh, and saute another 2 minutes, or until corn is tender. Add beans, taco seasoning and 1 tablespoon water and saute another minute. Remove from heat and let cool slightly or until room temperature. Place lettuce in a large serving bowl. Pile tempeh mixture on top. Arrange avocado, tomatoes, cheese, and cilantro on top of tempeh mixture. Garnish with lime wedges and serve with chips and dressing.