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!
- 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.
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.
Made gluten-free with GF tempeh and tortillas (I use corn tortillas).
Calories: 209 kcal | Carbohydrates: 31 g | Protein: 13 g | Fat: 5 g | Saturated Fat: 1 g | Potassium: 436 mg | Fiber: 8 g | Sugar: 2 g | Vitamin A: 462 IU | Vitamin C: 5 mg | Calcium: 92 mg | Iron: 3 mg