Last night, when we had guests over for dinner, this was baja tempeh tacos in blue corn tortillas, with red cargo rice and black beans with adobo sauce on the side. For lunch today, I threw the whole thing in a bowl, minus the tortilla. It was delicious both ways, which isn’t a shock, because I got the recipes from Veganomican, which hasn’t let me down yet. The marinated tempeh was amazing, and the slaw and lime crema were the perfect complements. I loved the recipe for the black beans with adobo sauce, because the beans were nice and bland, and the sauce was nice and spicy, with lots of flavor. Since the recipe called for adding the sauce at the table, it was the perfect dish to share with people with a wide variety of tolerance for hot, spicy food. I garnished with fresh radishes, avocado and orange tomatoes, although there weren’t any tomatoes left to garnish my leftovers. The radishes came fresh, still attached to the greens; I find they are so much better than the blandly hot radishes that come in bags from the big food processors. I would have thought that bland and spicy don’t go together, but those just taste hot without any flavor to go with it to me. This was a very successful meal with guests, and something we will definitely be having again!