5 from 4 votes

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!
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Gluten-Free Option, Mexican, Vegan
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