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    Home » Recipes » Taco + Burrito

    Black Bean Tempeh Tacos

    Sep 13, 2014 by Kaitlin

    These easy vegan Black Bean Tempeh Tacos are a great 30 minute weeknight meal! Each hearty taco is packed with fiber and over 10 grams of plant protein.

    Vegan black bean tempeh tacos on a plate with cilantro garnish

    These tempeh tacos are a great choice for a satisfying lunch or dinner.

    They are quick, easy, delicious, and each taco has about 10 grams protein.

    Plus everyone can personalize theirs with the toppings they love.

    Crumbled tempeh is a great ground meat substitute. Oftentimes, I use it in pasta sauce, but it is awesome in a variety of other dishes as well, like these hearty tacos.

    Bowl of seasoned tempeh crumbles

    Ingredients for Tempeh Tacos

    For this recipe you will need:

    • Tempeh: Some packaged tempeh includes other grains, so if you need gluten-free, be sure to check the ingredients.
    • Black beans: Or you could substitute pinto beans if desired.
    • Onion
    • Garlic cloves
    • Taco seasoning
    • Corn tortillas: Or other tortilla of choice, but I love the taste of corn tortillas.
    • Toppings of choice: See below for ideas.
    Black bean tacos with tempeh on a plate topped with avocado and tomato

    How to Serve

    Personalize these tacos with your favorite toppings such as:

    • Avocado or guacamole
    • Romaine lettuce
    • Pico de Gallo
    • Restaurant-Style Blender Salsa
    • Vegan cheese shreds or nutritional yeast
    • Vegan sour cream
    • Hot sauce
    Vegan tempeh and black bean tacos on a white plate

    For more inspiration, browse all Mexican-inspired recipes or 30 minute recipes.

    Vegan black bean tempeh tacos on a plate with cilantro garnish

    Black Bean Tempeh Tacos

    Each hearty taco is packed with fiber and over 10 grams plant-based protein. A 30-minute meal that everyone can personalize with their favorite toppings!
    5 from 6 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Mexican-inspired, Vegan
    Servings: 6 tacos

    Ingredients

    • 8 oz. tempeh (GF if desired)
    • 2 Tbsp. taco seasoning
    • 1/2 yellow onion
    • 2 cloves garlic
    • 15 oz. can black beans
    • 6 corn tortillas
    • Toppings of choice: nutritional yeast, pico de gallo, lettuce, tomato, cilantro, avocado/guacamole, etc.

    Instructions

    • In a small bowl, combine 2 Tbsp. taco seasoning with 2-3 Tbsp. water and stir. Crumble tempeh and add to the seasoning mix. Stir well to combine and set aside to marinate for a few minutes.
    • Dice onion and mince garlic.
    • In a pan over medium heat, sauté onion and seasoned tempeh for 8-10 minutes or until onion is soft.
    • Meanwhile, prepare your toppings. (Chop lettuce, avocado, etc.)
    • After onions have softened, add minced garlic to the pan and cook for 1 minute.
    • Add black beans (rinsed and drained) and cook about 3 minutes or until heated through.
    • Assemble tacos: Warm the corn tortillas if desired, add the tempeh mixture, and any toppings.

    Notes

    For gluten-free: Use GF tempeh and tortillas (I use corn tortillas).

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Black Bean Tempeh Tacos
    Amount per Serving
    Calories
    201
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    440
    mg
    13
    %
    Carbohydrates
     
    29
    g
    10
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    82
    IU
    2
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    92
    mg
    9
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying these vegan Black Bean and Tempeh Tacos, also check out:

    • Lentil Kale Potato Soup
    • Greek Farro Salad
    • 12 Easy Satisfying Vegan Meals

    Follow The Garden Grazer on Instagram, Pinterest, Facebook, or RSS for more updates and inspiration.

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    Reader Interactions

    Comments

    1. L.A.

      August 04, 2021 at 4:56 pm

      5 stars
      5 stars for making vegan cooking easier and tastier!

      Reply
      • Kaitlin

        August 04, 2021 at 6:23 pm

        Very kind, thank you. So glad you enjoyed!

        Reply
    2. Luisa McDonald

      April 11, 2018 at 12:31 am

      Just made these tacos tonight for dinner and my husband absolutely LOVED them. Will definitely be making more of your recipes for my family!!

      Reply
      • Kaitlin | The Garden Grazer

        April 24, 2018 at 5:30 pm

        So great to hear! Hope you enjoy any others you try.

        Reply
    3. Joshua Von Ruden

      January 19, 2018 at 5:21 am

      Just made the recipe tonight. Was very good. I used some canned black beans that were already cumin flavored.

      Reply
      • Kaitlin | The Garden Grazer

        January 30, 2018 at 6:31 pm

        So great! Thanks for sharing your feedback!

        Reply
    4. Emma H

      July 18, 2017 at 12:17 am

      How long should the tempeh marinate for? I'm used to marinating tofu and I usually marinate that for 30 minutes.

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 8:11 pm

        Hi Emma! Sorry that wasn't clear in the directions. I usually just set it aside for 5 minutes as I dice my onion and garlic. However, you could certainly let it marinate longer (30 mins as you mentioned) and soak up more flavor!

        Reply
    5. Chanel Cocco

      June 02, 2017 at 3:20 pm

      Great recipe! Does the tempeh need to be frozen or un-frozen?

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 7:11 pm

        Hi! I just use refrigerated/thawed tempeh. (I've actually never tried freezing tempeh before!)

        Reply
    6. onlygreenroberta

      May 21, 2017 at 11:12 pm

      OMG, these were so good. As I noted on Pinterest, I only had baby kale and fresh lime for toppings. So I made some taco sauce (Pinterest recipe). Used soft whole wheat tortillas that I heated right on the stove flame (love gas). Oh, I also didn't have taco seasoning so I made some (Pinterest again). Squirted taco with some hot sauce - Voila! Will definitely make again. Thanks for this wonderful recipe.

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 7:04 pm

        That's so great! Thanks for sharing your feedback.

        Reply
    7. Patty E

      February 15, 2017 at 1:36 am

      Recipe doesn't indicate if beans should be drained or not; I did drain them before adding to the pan, along with about a quarter cup of salsa, muy bien!!

      Reply
      • Kaitlin | The Garden Grazer

        February 24, 2017 at 6:03 pm

        Good catch. I just updated the recipe to indicate rinsing and draining - thanks so much for pointing that out. So glad you enjoyed these!

        Reply
    8. LittleMonsterx14

      September 18, 2014 at 11:25 am

      I usually use soy crumbles in my tacos, but I really should try tempeh!

      Reply
      • Kaitlin | The Garden Grazer

        September 19, 2014 at 6:34 pm

        That sounds fantastic!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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