1. Put olive oil in large saute pan. Bring up to a medium/high heat. Crumble tempeh into pan and cook for approximately 5 minutes.
2. Add red pepper and onion, saute for about 5-7 minutes more. Add taco seasoning and the water.
3. Bring to easy boil, add beans, then reduce heat and cook just until all is heated through and most of the water has evaporated. Serve in whole wheat tortillas with chopped lettuce and tomato.
I like to garnish with salsa, vegan sour cream, grated vegan cheese, and avocado slices.