The Garden Grazer

  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Subscribe
  • About
×
Home » Recipes » Taco + Burrito

Black Bean Tempeh Tacos (Easy!)

Feb 25, 2025 by Kaitlin · 12 Comments

Jump to Recipe

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.)

Overhead view of three black bean tempeh tacos on a white place

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!

Corn tortillas, onion, garlic, tomato paste, beans, and spice ingredients laid out on a metal tray

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.
Black bean tempeh taco mixture cooking in a pan with wooden stirring spoon

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!

Not Just for Tacos!

You can also enjoy the seasoned tempeh mixture in burritos, burrito bowls, rice bowls, taco salad, on nachos with tortilla chips, etc.

Chipotle crema being spooned on top of vegan tacos

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.

Close up view of vegan black bean tempeh tacos topped with salsa, avocado, and chipotle crema

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

Close up view of vegan black bean tempeh tacos topped with salsa, avocado, and chipotle crema

Black Bean Tempeh Tacos (Easy!)

These 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!
5 from 7 votes
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free Option, Mexican-inspired, Oil-Free, Vegan
Servings: 8 small tacos

Ingredients

  • 8 oz. tempeh
  • 3 Tbsp. taco seasoning
  • 1 small yellow onion (or 1/2 large)
  • 3-4 cloves garlic
  • 1 Tbsp. tomato paste
  • 1 Tbsp. tamari (or soy sauce)
  • 15 oz. can black beans
  • 8 corn tortillas

Toppings of choice:

  • Chipotle crema, pico de gallo, avocado, guacamole, pickled jalapeños, vegan cheese shreds, lime juice, lettuce, tomato, etc.

Instructions

  • In a medium mixing bowl, add 3 Tbsp. taco seasoning with 1/3 cup water and stir to combine. Crumble the tempeh with your hands 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 large pan over medium-high heat, sauté the onion for 7-8 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
  • After the onions have softened, reduce heat to medium. Add minced garlic, tomato paste, and tamari. Cook for 2 minutes, stirring often.
  • Add the seasoned tempeh crumbles. Stir and cook for 5 minutes.
  • Then add black beans (rinsed and drained). Cook for about 4-5 minutes or until heated through.
  • Assemble your tacos: Warm the corn tortillas if desired, then spoon about 1/2 cup tempeh mixture down the middle, and finish with your toppings of choice.

Notes

Make it spicy: Add chipotle in adobo sauce, a pinch of cayenne pepper, or jalapeño peppers. Or simply top with hot sauce before serving.
Toppings: My favorite toppings are Chipotle Crema, Pico de Gallo, avocado, and pickled jalapeños. But use what you enjoy!
For gluten-free: Ensure your tempeh, tamari, and tortillas are gluten-free.
For oil-free: Use oil-free tortillas.
Yield: Recipe makes about 4 cups taco crumbles. I find this is 8 small tacos filled with 1/2 cup crumbles.
Recipe originally published September 2014. Updated February 2025.

Nutrition Per Serving (Estimate)

Nutrition Facts
Black Bean Tempeh Tacos (Easy!)
Amount per Serving
Calories
172
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
1
g
Potassium
 
379
mg
11
%
Carbohydrates
 
26
g
9
%
Fiber
 
6
g
25
%
Sugar
 
1
g
1
%
Protein
 
10
g
20
%
Vitamin A
 
121
IU
2
%
Vitamin C
 
4
mg
5
%
Calcium
 
78
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: 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.

Get the Monthly NewsletterSubscribe here!

If you're 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, X (Twitter), or Facebook for more updates and inspiration.

More Vegan Taco, Burrito, & Fajita Recipes

  • Black bean burrito cover photo
    Black Bean Burrito (Vegan!)
  • Tofu Fajitas (Easy Sheet Pan!)
  • Southwest Tofu Burrito
  • Vegan taco salad in a white bowl with dressing on a spoon
    Vegan Taco Salad with Creamy Southwestern Dressing

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating:




  1. Jennifer says

    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 says

      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 - it's very appreciated! I'm glad you're enjoying so many of them. Wishing you and your family a great rest of the week! -Kaitlin

      Reply
  2. L.A. says

    August 04, 2021 at 4:56 pm

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

    Reply
    • Kaitlin says

      August 04, 2021 at 6:23 pm

      That's very kind, thank you! So glad you enjoyed!

      Reply
  3. Luisa McDonald says

    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 says

      April 24, 2018 at 5:30 pm

      So great to hear, Luisa! Hope you enjoy any others you try!

      Reply
  4. Joshua Von Ruden says

    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 says

      January 30, 2018 at 6:31 pm

      Excellent to hear, Joshua! Thanks a lot for sharing!

      Reply
  5. Roberta says

    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. Used soft whole wheat tortillas that I heated right on the stove flame. Squirted taco with some hot sauce - Voila! Will definitely make again. Thanks for this wonderful recipe.

    Reply
    • Kaitlin says

      August 18, 2017 at 7:04 pm

      The taco sauce addition sounds amazing, Roberta! Great thinking with all your toppings. So glad you enjoyed these. Thanks for sharing your kind and helpful feedback!

      Reply
  6. Patty E says

    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 says

      February 24, 2017 at 6:03 pm

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

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

Footer

↑ back to top

Info

About
Privacy Policy
Contact

Follow

Newsletter
Facebook
Instagram
Pinterest

Recipes

Recipe Index
Oil-Free Recipes
Gluten-Free Recipes

Copyright © 2025 The Garden Grazer

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required