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.
These tempeh tacos are such a satisfying lunch or dinner!
They're 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. (But it's completely plant-based and cholesterol-free!) I hope you enjoy these hearty tacos as much as I do!
Ingredients for Black Bean Tempeh Tacos
For this recipe you will sauté in a pan or skillet over medium heat:
- Tempeh: Some packaged tempeh includes other grains, so if you need gluten-free, be sure to check the ingredients. We will break the tempeh patty into crumbles and stir it with warm, savory flavors to create the tempeh taco meat.
- Black beans: Or you could substitute pinto beans if desired.
- Onion: Most of the time I use yellow onion, but white onion, sweet onion, or red onion works too. You could also include bell pepper if desired.
- Fresh garlic cloves: Or you can use dried garlic powder instead.
- Taco seasoning: I use my homemade Taco Seasoning blend with warm spices like ground cumin, onion powder, garlic powder, dried oregano, chili powder, and smoked paprika. But simply use your own favorite mixture if desired.
- Corn tortillas: Or use flour tortillas or other tortilla of choice, but I love the taste of corn tortillas. Otherwise I try to find whole grain tortillas when possible.
- Toppings of choice: See below for ideas.
Customizing
Make it spicy: Stir in cayenne pepper, chipotle in adobo sauce, medium diced green chiles, red pepper flakes. Or simply top with your favorite hot sauce before serving.
Serving
Personalize these vegan tacos with your favorite toppings. A few ideas include:
- Avocado or guacamole
- Romaine lettuce and tomato
- Pico de Gallo or Fresh Garden Salsa
- Restaurant-Style Blender Salsa
- Vegan cheese shreds or nutritional yeast
- Vegan sour cream
- Cilantro and lime juice
Not just for tacos! Try the seasoned tempeh mixture in a rice bowl, taco salads, on nachos with tortilla chips, in burritos, and more.
For more inspiration, also browse all Mexican-inspired recipes or 30 minute recipes.
Black Bean Tempeh 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
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this vegan Black Bean and Tempeh Tacos recipe, also check out:
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Jennifer
Very yummy!!! Always happy to find healthy meals to make on weeknights. So glad I found your website! We’ve made several of your recipes and have been very pleased with all of them.
Kaitlin
Hello Jennifer! Thanks so much for taking the time to share your very kind feedback on the recipes - very appreciated! I'm glad you're enjoying so many of the recipes. Wishing you and your family a beautiful rest of the week! -Kaitlin
L.A.
5 stars for making vegan cooking easier and tastier!
Kaitlin
Very kind, thank you. So glad you enjoyed!
Luisa McDonald
Just made these tacos tonight for dinner and my husband absolutely LOVED them. Will definitely be making more of your recipes for my family!!
Kaitlin | The Garden Grazer
So great to hear! Hope you enjoy any others you try.
Joshua Von Ruden
Just made the recipe tonight. Was very good. I used some canned black beans that were already cumin flavored.
Kaitlin | The Garden Grazer
So great! Thanks for sharing your feedback!
Emma H
How long should the tempeh marinate for? I'm used to marinating tofu and I usually marinate that for 30 minutes.
Kaitlin | The Garden Grazer
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!
Chanel Cocco
Great recipe! Does the tempeh need to be frozen or un-frozen?
Kaitlin | The Garden Grazer
Hi! I just use refrigerated/thawed tempeh. (I've actually never tried freezing tempeh before!)
onlygreenroberta
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.
Kaitlin | The Garden Grazer
That's so great! Thanks for sharing your feedback.
Patty E
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!!
Kaitlin | The Garden Grazer
Good catch. I just updated the recipe to indicate rinsing and draining - thanks so much for pointing that out. So glad you enjoyed these!
LittleMonsterx14
I usually use soy crumbles in my tacos, but I really should try tempeh!
Kaitlin | The Garden Grazer
That sounds fantastic!