Black Bean Tempeh Tacos (Easy!)

These easy vegan Black Bean Tempeh Tacos are hearty, satisfying, and ready in 30 minutes! Each taco is packed with 10 grams of plant-based protein. Personalize them with the toppings you love! (Vegan, gluten-free, refined oil-free.)

These tempeh tacos are so satisfying and easy to make! Plus each taco packs about 10 grams of plant protein.

Crumbled tempeh is a great ground beef substitute because it has such hearty texture. So for this vegan taco meat, we'll combine taco-seasoned tempeh crumbles, black beans, and flavorful aromatics like onion and garlic. Simple but delicious!

It's a great weeknight meal because it comes together quick and easy. It only requires about 30 minutes.

Best of all, everyone can personalize theirs with the toppings they love. Set out all the options on the counter for a family-style taco bar!

Ingredients for Tempeh Tacos

For this recipe, you'll sauté in a pan or skillet:

• Tempeh: You'll need an 8-ounce tempeh patty for this recipe. Some packaged tempeh includes other grains, so if you need gluten-free, be sure to check the ingredients. We'll break up the tempeh patty into crumbles and stir it with warm, savory flavors to create the tempeh taco meat.
• 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.
• 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.
• Fresh garlic cloves: I like the taste of fresh in this recipe, but you can use dried garlic powder instead if needed.
• Tomato paste: Just a tablespoon adds flavor and slightly thickens the mixture.
• Tamari: Or you can substitute soy sauce, but I use tamari for gluten-free.
• Corn tortillas: Or use flour tortillas or other tortilla of choice. Otherwise I try to find whole grain tortillas when possible.
• Toppings of choice: Use whatever you love or have on hand! See below for some ideas to get you started.

Customizing

Make it spicy: This mixture is mild as written. To heat it up, stir in a pinch of cayenne pepper, jalapeño pepper, chipotle in adobo sauce, medium diced green chiles, or red pepper flakes. Or simply top with your favorite hot sauce before serving.

Other additions: You could also toss in bell pepper, poblano pepper, finely diced zucchini, sweet corn, mushrooms, tomatoes, cooked sweet potato, or anything else that sounds good!

Serving

Personalize these vegan tacos with your favorite toppings! A few ideas include:

• Chipotle Crema
• Avocado or guacamole
• Pickled jalapeños
• Pico de Gallo
• Romaine lettuce, red cabbage, and tomato
• Restaurant-Style Blender Salsa
• Vegan cheese shreds or nutritional yeast
• Vegan sour cream
• Cilantro and fresh lime juice

Storing

Store the crumbles in an airtight container in the refrigerator. I find they keep for about 4-5 days (and perhaps taste even better as leftovers)! Reheat in the microwave when ready to enjoy.

For more inspiration, also browse all easy vegan dinner recipes or Mexican-inspired recipes.

If you're enjoying this vegan Black Bean and Tempeh Tacos recipe, also check out:

• Southwest Tofu Scramble
• Lentil Kale Potato Soup

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