#plantbasedfoods

Reposted from @vegspirationfeed (@get_regrann) - Flatbread Melts With Tempeh, Pinto Beans, Kale and Pineapple by @plantbased.traveler This looks sooooo good!

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2 whole wheat flat breads
½ block organic tempeh
½ cup pinto beans
1/3 cup pineapple salsa
1 cup chopped kale
¼ cup vegan cheese
1 tbsp taco seasoning
¼ cup pineapple
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Grind up tempeh (She used a mini food processor) to achieve a minced ure and chop up kale and pineapple.
Add tempeh, taco seasoning and salsa (if you don’t have pineapple salsa, any other kind will work as well ) to a non stick pan and cook for a few minutes on medium to high heat. Stir in pinto beans, kale and pineapple.
Split vegan cheese and tempeh mixture onto one half of each flatbread, flip the other side over and bake in a non stick pan on both sides (medium heat) until golden brown.
Serve with a little bit of extra salsa or hot sauce and enjoy!
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