Black Bean Tempeh Tacos

vegan, healthy, tempeh, tacosDelicious and versatile vegan recipe! Explore adding different vegetables, spices, etc.

I LOVE authentic Mexican food and have been recreating my favorite dishes for years! The beauty of Mexican food is having the freedom to integrate an endless variety of veggies, meats/non-meats and spices based on personal preference and/or allergies.


  • 8 oz. tempeh
  • 15 oz. can of black beans
  • handful of mushrooms (medium dice)
  • 1/2 onion (diced)
  • 2 cloves garlic (diced)
  • Taco Seasoning (I used a blend of paprika, chilli powder, cayenne & cumin)


  1. Crumble the tempeh and place in a bowl with your taco seasoning and a few tablespoons of water. Stir well, set aside and allow to marinate. Drain and rinse the black beans.
  2. Saute onion and tempeh for 8-10 mins over medium heat.
  3. Prep your add ons and condiments a while (lettuce, tomato, avocado, etc).
  4. Add garlic and beans and cook a few minutes until heated through.
  5. Assemble and enjoy!

Tip: try replacing your sour cream with Greek yogurt.



Black Bean Tempeh Tacos — 1 Comment

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