5 from 21 votes
Black Bean Tempeh Tacos (Easy!)
Black Bean Tempeh Tacos combine crumbled tempeh seasoned with taco spices and simmered with black beans for a hearty, plant-based taco filling. The recipe includes sautéed onions, garlic, tomato paste, and tamari for a robust savory base. Served in warm corn tortillas with assorted toppings, these tacos offer flexible flavors that suit various tastes and diets.
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
Ingredients
- 8 oz. tempeh
- 3 Tbsp. taco seasoning
- 1 yellow onion or 1/2 large, small
- 3-4 cloves garlic
- 1 Tbsp. tomato paste
- 1 Tbsp. tamari (or soy sauce)
- 15 oz. black beans canned
- 8 corn tortillas
Toppings of choice:
- Pico de Gallo
- avocado
- guacamole
- jalapeño
- vegan cheese
- lime juice
- lettuce
- tomato
- chipotle crema pickled jalapeños, shreds, etc
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.
Cup of Yum
Notes
- Add chipotle in adobo, cayenne, or jalapeños for more heat, or use milder toppings if preferred.
- Use gluten-free tamari and tortillas to keep the dish gluten-free.
- For oil-free preparation, sauté onions with water or broth instead of oil.
- This recipe makes about 8 small tacos with 1/2 cup filling each.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 small tacos
Amount Per Serving
Calories 172
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.