Black Beans with Spinach and Tempeh

Black Beans Cilantro Red Onion Spinach Tempeh Garlic Olive Oil Water Baby Tomatoes Balsamic Vinegar Spices Indian Chili Jalapeno Sauté spinach, black beans and chopped cilantro with a little olive oil and water. Cover it with a lid and let it steam for a few minutes. Once the spinach is soft, add spices, stir thoroughly and continue cooking without the lid. Chop the onions and sauté them in a separate frying pan with slices of tempeh and more chopped cilantro. Toss the caramelized onion to your beans and add your tempeh and a couple of baby tomatoes cut in half. Serve with rolls and olive oil with finely chopped cilantro, finely sliced fresh garlic and balsamic vinegar for dipping.