Black Bean Tempeh Tacos

Vegan, gluten-free

Makes about 6-8 tacos


8 oz. tempeh

15 oz. can black beans

1/2 onion

2 cloves garlic

2 Tbsp. taco seasoning* (or other seasonings of choice)

Corn tortillas

Toppings of choice: pico de gallo, lettuce, tomato, salsa, cilantro, avocado/guacamole, etc.


Crumble tempeh and place in a bowl. Mix the taco seasoning with 2-3 Tbsp. water and add to tempeh. Stir well to combine and set aside to marinate.

Dice onion and mince garlic.

In a pan over medium heat, saute onion and tempeh for about 8-10 minutes.

Meanwhile, prep your toppings. (Chop lettuce, avocado, etc.)

After onions have softened, add minced garlic to the pan and cook 30 seconds.

Add black beans and cook about 3 minutes or until heated through.

Assemble tacos: warm the corn tortillas if desired, add the tempeh mixture, and any toppings.

*Taco Seasoning 

(makes 3 Tbsp.)

1 Tbsp. chili powder

1 1/2 tsp. cumin

1 tsp. oregano

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. paprika

1/2 tsp. salt

1/4 tsp. cayenne pepper (optional - if you like heat)