Name: Black Bean Tempeh Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 oz. tempeh (GF if desired); 15 oz. can black beans; 1/2 onion; 2 cloves garlic; 2 Tbsp. taco seasoning; 6 corn tortillas; Toppings of choice: nutritional yeast, pico de gallo, lettuce, tomato, cilantro, avocado/guacamole, etc.

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

Vegan black bean tempeh tacos on a plate with cilantro garnish

These tempeh tacos are a great choice for a satisfying weeknight meal. 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.

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
Onion
Garlic
Taco seasoning
Corn tortillas (or other tortilla)
Toppings of choice

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
Fresh chopped 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.

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 5 votes

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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)
15 oz. can black beans
1/2 onion
2 cloves garlic
2 Tbsp. taco seasoning
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

Made gluten-free with GF tempeh and tortillas (I use corn tortillas).

Nutrition Per Serving (Estimate)

Calories: 209kcalCarbohydrates: 31gProtein: 13gFat: 5gSaturated Fat: 1gPotassium: 436mgFiber: 8gSugar: 2gVitamin A: 462IUVitamin C: 5mgCalcium: 92mgIron: 3mg

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Comments

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!!

- Kaitlin | The Garden Grazer
  
  April 24, 2018 at 5:30 pm
  
  So great to hear! Hope you enjoy any others you try.
  
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.

- Kaitlin | The Garden Grazer
  
  January 30, 2018 at 6:31 pm
  
  So great! Thanks for sharing your feedback!
  
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.

- 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!
  
Chanel Cocco

June 02, 2017 at 3:20 pm

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

- 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!)
  
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.

- Kaitlin | The Garden Grazer
  
  August 18, 2017 at 7:04 pm
  
  That's so great! Thanks for sharing your feedback.
  
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!!

- 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!
  
LittleMonsterx14

September 18, 2014 at 11:25 am

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

- Kaitlin | The Garden Grazer
  
  September 19, 2014 at 6:34 pm
  
  That sounds fantastic!