Sauté spinach, black beans and chopped cilantro with a little olive oil and water. Cover it with a lid and let it steam for a few minutes. Once the spinach is soft, add spices, stir thoroughly and continue cooking without the lid.
Chop the onions and sauté them in a separate frying pan with slices of tempeh and more chopped cilantro.
Toss the caramelized onion to your beans and add your tempeh and a couple of baby tomatoes cut in half.
Serve with rolls and olive oil with finely chopped cilantro, finely sliced fresh garlic and balsamic vinegar for dipping.