Saute two small shallots (or one small onion or a small bunch of scallions) in 1 tbsp olive oilThen add about 6 oz portobello caps
Once the portobello caps are getting done, add 2 15oz cans pinto beans
At the same time (more or less) also add 8oz diced tempeh (I used Lightlife Three Grain)
And also add four medium sized tomatoes diced up
Seasoning: 1/2 tsp salt, 1/2 tsp cumin, 1+ tsp Valle Del Sol Chili Powder (Whole Foods)
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