Instructions: Lightly spray corn tortillas with cooking spray on both sides. Place tortillas on cookie sheet and bake for 5 minutes in hot oven. Turn once with metal tongs and bake another 5 minutes.

To prepare filling: Heat a nonstick skillet and lightly coat with cooking spray. Saute onion and bell pepper for 4 to 5 minutes or until translucent.

Add garlic and cook a few minutes more. Add crumbed tempeh and spices and saute 2 minutes over low heat. Add beer and /or water, tomato paste, and lime juice. Stir and remove from heat.

When shells are crispy and golden, spoon 1/4 of the tempeh mixture on top of each tortilla and top with your choice of lettuce, tomato, onion, carrots, beets, cheese, and cilantro. Sprinkle with hot sauce.

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