Black Bean Tempeh Tacos
Easy, delicious Black Bean Tempeh Tacos! Each taco is packed with about 10g protein and makes a great 30-minute weeknight meal!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 tacos
- 8 oz. tempeh (gf if desired)
- 15 oz. can black beans
- 1/2 onion
- 2 cloves garlic
- 2 Tbsp. taco seasoning
- Corn tortillas
- Toppings of choice: nutritional yeast, pico de gallo, lettuce, tomato, cilantro, avocado/guacamole, etc.
Crumble tempeh and place in a bowl. Mix the taco seasoning with 2-3 Tbsp. water and add to tempeh. Stir well to combine and set aside to marinate.
Dice onion and mince garlic.
In a pan over medium heat, saute onion and tempeh for about 8-10 minutes.
Meanwhile, prep your toppings. (Chop lettuce, avocado, etc.)
After onions have softened, add minced garlic to the pan and cook 30 seconds.
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.
Made gluten-free with GF tempeh and tortillas (I use corn tortillas).
Calories: 151kcal | Carbohydrates: 19g | Protein: 11g | Fat: 4g | Potassium: 387mg | Fiber: 5g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 5.1mg | Calcium: 71mg | Iron: 2.7mg