black bean tempeh tacos

My last meal on this earth will be in a form of tacos. There’s no doubt. We have tacos at least once a week. I switch it up and recently tried a new black bean tempeh taco that is a crowd favorite (aka me, my husband and my dog). Give it a try! And remember, you can add any toppings as you wish.  
 

Serves: 6-8 tacos
 

Ingredients:
 

  • 8 oz. tempeh (I like to use Lightlife Organic)

  • 1 can (15.5 oz.) black beans, rinsed and drained

  • ½ onion, chopped

  • + 2 cloves garlic, minced

  • + 2 tbsp. taco seasoning (store bought or try my homemade!)

  • 2 tbsp. avocado oil

  • Tortillas (I love Siete Almond Flour tortillas)

 

Toppers:
 

  • Avocado

  • Pico de Gallo

  • Arugula

  • Cilantro

  • Anything else your lil heart desires

 

Directions:
 

  1. In a bowl, crumble tempeh into small pieces so that it mimics ground beef crumbles. Mix in the taco seasoning and add 2-3 tbsp. of water. Stir well and set aside to let tempeh marinate.

  2. In a pan over Medium heat, add avocado oil and diced onion. Sauté onions until tender (+ 5 minutes)

  3. Add tempeh to the pan and cook for about 8-10 minutes.

  4. Add minced garlic and saute until brown (+ 30 seconds).

  5. Add black beans and cook for another 2-3 minutes.

  6. Assemble tacos: warm the taco tortilla shells if desired and add the tempeh/black beans/garlic and onion mixture. Add the desired toppings and enjoy!

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