Black Bean Tempeh Tacos (Easy!)

Name: Black Bean Tempeh Tacos (Easy!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 small tacos
Ingredients: 8 oz. tempeh; 3 Tbsp. taco seasoning; 1 small yellow onion; 3-4 cloves garlic; 1 Tbsp. tomato paste; 1 Tbsp. tamari; 15 oz. can black beans; 8 corn tortillas; Chipotle crema, pico de gallo, avocado, guacamole, pickled jalapeños, vegan cheese shreds, lime juice, lettuce, tomato, etc

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8 small tacos
Calories
172 kcal
Course
Main Course
Cuisine
Vegan, Mexican-American Fusion, gluten-free

Black Bean Tempeh Tacos (Easy!)

Clara Sanders

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These tempeh tacos are hearty, satisfying, and ready in 30 minutes! Each taco is packed with 10 grams of plant-based protein. Personalize them with the toppings you love!

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Ingredients

Servings

8 oz. tempeh
3 Tbsp. taco seasoning
1 small yellow onion (or 1/2 large)
3-4 cloves garlic
1 Tbsp. tomato paste
1 Tbsp. tamari (or soy sauce)
15 oz. can black beans
8 corn tortillas

Toppings of choice:

Chipotle crema, pico de gallo, avocado, guacamole, pickled jalapeños, vegan cheese shreds, lime juice, lettuce, tomato, etc.

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Instructions

In a medium mixing bowl, add 3 Tbsp. taco seasoning with 1/3 cup water and stir to combine. Crumble the tempeh with your hands 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 large pan over medium-high heat, sauté the onion for 7-8 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
After the onions have softened, reduce heat to medium. Add minced garlic, tomato paste, and tamari. Cook for 2 minutes, stirring often.
Add the seasoned tempeh crumbles. Stir and cook for 5 minutes.
Then add black beans (rinsed and drained). Cook for about 4-5 minutes or until heated through.
Assemble your tacos: Warm the corn tortillas if desired, then spoon about 1/2 cup tempeh mixture down the middle, and finish with your toppings of choice.

Notes

Make it spicy: Add chipotle in adobo sauce, a pinch of cayenne pepper, or jalapeño peppers. Or simply top with hot sauce before serving.
Toppings: My favorite toppings are Chipotle Crema, Pico de Gallo, avocado, and pickled jalapeños. But use what you enjoy!
For gluten-free: Ensure your tempeh, tamari, and tortillas are gluten-free.
For oil-free: Use oil-free tortillas.
Yield: Recipe makes about 4 cups taco crumbles. I find this is 8 small tacos filled with 1/2 cup crumbles.
Recipe originally published September 2014. Updated February 2025.

Nutrition Information

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Calories 172kcal (9%) Carbohydrates 26g (9%) Protein 10g (20%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Potassium 379mg (11%) Fiber 6g (24%) Sugar 1g (2%) Vitamin A 121IU (2%) Vitamin C 4mg (4%) Calcium 78mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8small tacos

Amount Per Serving

Calories 172 kcal

% Daily Value*

Calories	172kcal	9%
Carbohydrates	26g	9%
Protein	10g	20%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Potassium	379mg	8%
Fiber	6g	24%
Sugar	1g	2%
Vitamin A	121IU	2%
Vitamin C	4mg	4%
Calcium	78mg	8%
Iron	2mg	11%