Recipe and photo credit: 
Laura Wright thefirstmess.com
Serves: 4

NOTES: Finely chopped tofu would be great in place of the tempeh if you can’t find it where you live. I recommend serving this with warm tortillas, but you could also serve this over some chopped greens if you like. Also, I find that the local jalapeños are crazy-hot this time of year, so one was more than enough for me. You can adjust this according to your taste though!


  • 1 jalapeño pepper
  • 1 clove of garlic, peeled
  • 1/2 cup Original nutpods unsweetened non-dairy cream/creamer
  • 1 tablespoon fresh lime juice
  • handful cilantro leaves
  • sea salt and ground pepper, to taste
  • 1 tablespoon + 2 teaspoons grapeseed oil, divided
  • 4 oz tempeh, finely chopped (about 1/2 a package)
  • 1 teaspoon chili powder (I used a chipotle chili powder)
  • 1 teaspoon ground cumin
  • 1 clove of garlic, minced
  • 2 cups cooked black beans, or 1 15-ounce can, drained
  • 1 medium sweet potato, peeled and chopped
  • 2 medium new potatoes, chopped
  • handful of cherry/grape tomatoes, sliced in half
  • 1 ripe avocado
  • 2 green onions, sliced
  • extra cilantro
  • warm tortillas
  • hot sauce


First, make the sauce: set a medium-large cast iron skillet over medium high heat. Place the jalapeño and the garlic clove in the skillet. Cook the pepper and garlic clove in the dry skillet until each is browned/charred on all sides. Transfer the garlic clove to the blender. At this point, you can seed the jalapeño and then place it in the blender, or place it in whole if you want extra heat.

To the blender, add the nutpods creamer, lime juice, cilantro, salt, and pepper. Blend the mixture on high until completely smooth. Cover the sauce and set aside.

Pre-heat the oven to 400 degrees F.

Bring the heat of the skillet up to medium high and drop 1 tablespoon of the oil in. Add the tempeh to the skillet and stir. Keep stirring and cooking until the tempeh is well browned, about 4 minutes.

Add the chili powder, cumin, and garlic to the skillet. Stir and cook until fragrant, about 30 seconds. Add the black beans, and season everything with salt and pepper. Shut off the heat. Scrape the black bean and tempeh mixture into a separate bowl and keep warm. Wipe the skillet out with paper towel.

Carefully transfer the chopped sweet potatoes and potatoes to the skillet. Pour the remaining grapeseed oil into the skillet, and season the potatoes with salt and pepper. Toss to combine and transfer the skillet to the oven. Roast the potatoes for 35-40 minutes, or until tender and browned, stirring them up and flipping them a few times.

Once the potatoes are cooked, remove them from the oven. Stir the tempeh and black bean mixture into the skillet.

Garnish the top of the breakfast skillet with the chopped tomatoes. Peel, pit, and chop the avocado, and scatter it over the top as well. Drizzle the cilantro jalapeño sauce over top and finish with the sliced green onions. Serve the skillet with the warm tortillas and extra sauce on the side.

Weight Watchers Smart Points: 9 points (note: does not include tortillas)