Black Bean Tempeh Tacos


8 oz. tempeh (I use organic 3 grain from Trader Joe's)

15 oz. can black beans, rinsed and drained

1/2 onion, diced

2 cloves garlic, minced

2-3 roma tomatoes, diced

3 Tbsp. taco seasoning*

Whole wheat, corn, or tortilla of your choice

Toppings of your choice: salsa, cheese, lettuce, sprouts, corn, guacamole, cilantro, etc.


Cut tempeh in half and steam for 10 minutes. (*This step can be omitted but I've read it helps to remove a "bitter" taste.)

In a skillet over medium heat, saute garlic and onion for 1 minute.

After tempeh cools, crumble and add to skillet. Cook until slightly browned, about 8 minutes.

Add taco seasoning, black beans, and 1/3 cup water. Turn heat down, cover, and simmer for 5 minutes.

Add roma tomatoes, a bit more water if it's dry, and cook for 5 more minutes.

Spoon into tortillas and sprinkle on your favorite toppings.

*If you don't have taco seasoning on hand, I use a mixture of cumin, chili powder, onion powder, and garlic powder (even amounts of each).