Tempeh and Black Bean wraps with Lime and Cilantro
makes 4 wraps.

4 oz. regular or three grain tempeh, sliced thin.

1- 15 oz. can Plain black beans, drained and rinsed

1/4 cup chopped fresh cilantro

2 tbls. lime juice

1-2 tsp. Chili powder

1-2 tbls. olive oil

Plain or Flavored tortilla wraps.

Optional  add-ins - 1/4 cup chopped onions;  Half a red bell pepper- seeded and sliced;  1 Fresh chili pepper, seeded and chopped.

Toppings:

Fresh pico de gallo

Alfalfa sprouts

Sour cream

Shredded cheese

Place the sliced tempeh in a bowl and sprinkle with 1 tbls. of lime juice.  Allow to sit for a couple minutes.

Heat the oil in a medium sized stir-fry pan.   Fry the tempeh slices in the oil until golden brown on both sides.  If using onions or peppers, sauté with the tempeh, adding extra oil if necessary.

Add the black beans to the fry pan with the second tablespoon of lime juice and chili powder.  Stir and cook over medium heat until the beans are heated through. 

Remove from heat and stir in the chopped fresh cilantro. 

Serve immediately; place a quarter of the mixture in a warm tortilla and top with the toppings of your choice.  Fold the tortilla like a burrito or fajita.