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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 such 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 with similar texture. (Oftentimes I use it in pasta sauce as well.)

    Bowl of seasoned tempeh crumbles

    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.
    Black bean tacos with tempeh on a plate topped with avocado and tomato

    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.

    Vegan tempeh and black bean tacos on a white plate

    For more inspiration, also 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 7 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 this vegan Black Bean and Tempeh Tacos recipe, also check out:

    • Southwest Tofu Scramble
    • Lentil Kale Potato Soup

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

    More Vegan Taco, Burrito, & Fajita Recipes

    • Tofu Fajitas (Easy Sheet Pan!)
    • Southwest Tofu Burrito
    • Vegan Taco Salad with Creamy Southwestern Dressing
    • Chickpea-Walnut Taco Crumbles (30 Minute!)

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Jennifer

      August 16, 2022 at 8:20 pm

      5 stars
      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.

      Reply
      • Kaitlin

        August 17, 2022 at 1:34 pm

        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

        Reply
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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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