Servings
Font
Back
Tempeh Tacos With Refried Beans
5 from 3 votes

Tempeh Tacos With Refried Beans

Tempeh Tacos are a satisfying vegan dinner that's ready in just 30 minutes! Made with sautéed onion, jalapeno, spices, and refried black beans. Serve tempeh taco meat inside warm tortillas with all of your favorite toppings!Yield: makes about 4½ cups of filling.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Calories: 280 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 16 ounces tempeh see Notes
  • ½ teaspoon salt fine sea salt
  • 1 large onion chopped
  • 2 jalapeño remove seeds for less heat, fresh, diced
  • 1 Tablespoon chili powder the blend, not a specific chile, mild
  • 2 teaspoons cumin ground
  • 1 teaspoon oregano dried
  • black pepper to taste
  • 3 cloves garlic minced
  • 2 Tablespoons soy sauce or gluten-free tamari
  • ¾ cup salsa
  • 1 Tablespoon nutritional yeast optional
  • 1 lime halved
  • 1 cup refried black beans or pinto; canned or homemade
  • 8-10 corn tortillas or other variety
  • Pickled red onion suggested toppings; salsa or pico de gallo; avocado and/or vegan queso fresco
  • cilantro
  • salsa
  • avocado
  • vegan queso fresco

Instructions

    Cup of Yum
  1. Crumble the tempeh and place in a large saute pan. Add ½ teaspoon salt and just enough water to almost cover the tempeh, about 1 cup. Bring to a simmer and steam the tempeh until the pan is dry, 8-10 minutes.
  2. Add the oil, onion, jalapeno, chili powder, cumin, oregano, and black pepper. Cook for 5 minutes, stirring occasionally. Add the garlic, soy sauce, salsa, nutritional yeast, and juice from half of the lime. Stir to incorporate, then cover, reduce heat to low, and cook for another 5 minutes.
  3. Fold in the refried beans, taste for seasoning, and add more lime juice or whatever else you like. Cook for 2 minutes or just until the beans are hot.
  4. Warm the tortillas in a skillet, or if you have a gas stove, use tongs to hold one at a time over a medium flame until lightly charred. Stack tortillas and wrap in a tea towel to keep warm.
  5. Serve hot with all of your favorite toppings.

Notes

  • Tempeh: Usually sold in 8 oz. blocks/rectangles. Find it in the produce coolers, near the tofu.
  • Pickled Onion: I prepared an extra quick version of my Pickled Vegetables recipe with thinly sliced red onion. It really makes the tacos pop!
  • Vegan Cheese: If you use pickled onion and/or jalapenos, you really don't even need cheese! Although, if you want a simple homemade option, try my Vegan Queso Fresco. 
  • Store leftover tempeh filling in the refrigerator for up to 5 days or freeze for up to 1 month.

Nutrition Information

Calories 280kcal (14%) Carbohydrates 29g (10%) Protein 19g (38%) Fat 13g (20%) Cholesterol 0mg (0%) Fiber 4g (16%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%
Carbohydrates 29g 10%
Protein 19g 38%
Fat 13g 20%
Cholesterol 0mg 0%
Fiber 4g 16%

* Percent Daily Values are based on a 2,000 calorie diet.