Tempeh Black Bean Pineapple Lettuce Cups

Ingredients

1 tbsp canola oil
1/2 medium green pepper, chopped
1 jalapeno pepper, chopped
1/2 (15 oz) can of black beans, drained and rinsed
2 tbsp soy sauce
1 (8 oz) package of tempeh, crumbled
1 (8 oz) can of pineapple chunks, diced
1 bunch romaine or bibb lettuce, rinsed and pulled apart to create lettuce cups
Cilantro, chopped

Directions

1. Heat oil in skillet and sauté peppers for 2 minutes.
2. Add black beans, tempeh, and soy sauce and sauté for 2 minutes or until tempeh has softened.
3. Add pineapple and heat through.
4. Lay out lettuce leaves to form cups and place 1 to 2 tbsp of mixture in cup.
5. Top with cilantro and accompany with Hoisin sauce and/or Sriracha

Adapted from Black bean and Rice Lettuce Cups with Quick Pickled Carrots and Radished