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Vegan black bean tempeh tacos on a plate with cilantro garnish

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!
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
CourseMain Dish
CuisineGluten-Free Option, Mexican-inspired, Vegan
Servings6 tacos


  • 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).

Nutrition Per Serving (Estimate)

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