This dish calls for an ingredient called tempeh. Never heard of it? Well you should be able to find it at most health stores and is made by a natural culturing and controlled fermentation process that binds soybeans into a cake –like form. 

Ingredients
Serves 4

• 2 medium red potatoes, scrubbed and cut into smallish pieces
• 3 tablespoons canola oil
• 1/2 teaspoon ground cumin
• 1 jalapeno, seeded and finely diced
• 3 scallions, cut into thin slices (reserve 1 for garnish)
• 8 ounces cherry tomatoes, halved
• 1 can black beans, drained and rinsed
• 2 teaspoons nutritional yeast seasoning
• 1 package plain, pasteurized organic tempeh, crumbled
• 1 medium avocado, coarsely chopped
• Coarse salt and freshly ground black pepper

Directions

1. Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes. Drain and set aside.
2. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 5 to 7 minutes. Transfer to a bowl; set aside.
3. Heat remaining oil over medium heat. Cook jalapeno, scallions, tomatoes, beans, yeast, and tempeh, stirring, until tomatoes begin to break down, 5 to 7 minutes. Add potatoes and cook until heated
through. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion.

Recipe source: http://www.wholeliving.com.