Aren’t tacos just the best? And you know what? Tacos are for everyone! Here we show you the proof – a vegan taco that will go head to head with any other taco recipe out there. We’re going to load up these veggie tacos with tempeh, black beans, and all kind of flavors. Yummy!

A photograph of a row of four tacos made with corn tortillas and filled with grilled tempeh and black beans, plus fresh avocado, tomato and cilantro.

Want a balanced diet? Try a taco in both hands!

We’ve always loved vegetarian tacos here at the Plant Riot. Growing up in Australia, taco “shells” were crunchy things that came out of a box. The same box contained some powdered “taco seasoning”, a little salsa, and suggested adding things like lettuce, tomato, and beans. It wasn’t hard to make a vegan meal from these little taco kits, and we remember them fondly.

Our taco game never stopped improving, and now we enjoy these Mexican treasures with vegan fillings like tempeh, black beans, and the freshest veggies. We also now know the joys of a soft corn tortilla – so much flavor, with none of the deep frying ­čśë!

Tempting tempeh

Tempeh is a wonderful soy product that originates from Indonesia. Compared to tofu, tempeh has a firmer texture, making it a perfect meat substitute for vegan tacos. It has a nutty, savory flavor, but also soaks up everything around it. If you’ve never had tempeh before, then our vegan taco recipe is a great place to start.

Spices are the variety of life!

You can’t have a taco without spices! However, when you think spices, don’t just think “hot”. Our vegan tacos add flavor before the fire. We’re talking classic tastes like cumin, coriander and freshly ground black pepper. Now, if you’re already comfortable with the spices we use in this recipe, why not …

Taco walk on the wild side ­čśÄ

There are plenty of other spices that taste great in a vegan taco filling. For example, you could try a touch of cinnamon, allspice or clove. Or perhaps you want to use some fresh herbs? Cilantro, parsley, and oregano all do a great job in a vegetarian taco.

It’s getting a little chili …

Now the fire comes in. We’re adding dried chili flakes and some fresh jalape├▒os, which provide some pleasant warmth. However, you can play around with all kinds of flavorsome chilis, like habaneros, poblanos or serranos. Remember, chilis aren’t just for adding heat – balanced correctly they add tons of flavor! Just the thing to punch up a vegan taco recipe.

Into the Frying Pan …

Your vegan tacos are almost ready. The next step is a quick trip to the skillet. Start by sauteing the onion, chili, and spices (hint: if you added lots of chilies, steer clear of those fumes ­čśë). After that, add tempeh and black beans to the taco filling and fry a little longer. If things start sticking, just add a splash of water. Finally, add the tomato, get everything simmering and let those flavors mingle for a few minutes.

It’s Time to Fold

So, you’ve made your filling, warmed your tortillas and you’re ready to go, huh? Not quite – what else are you going to put in there? We humbly suggest some delicious salsa and a dollop of tasty guacamole! Then just grab a tortilla and (say it with me) Fill it, Fold it, Eat it and Repeat it! Now that’s our kind of mantra ­čść … enjoy your vegetarian tacos!

Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!

Print

Vegan Tacos with Tempeh + Black Beans

A photograph of a row of four tacos made with corn tortillas and filled with grilled tempeh and black beans, plus fresh avocado, tomato and cilantro.

Delicious vegan tacos loaded with protein-rich tempeh and black beans. Just the thing for a summer meal or a spontaneous vegetarian Taco Tuesday!

  • Author: Rachel Steenland | The Plant Riot
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 serves of Vegan Tacos with Tempeh + Black Beans filling 1x

Ingredients

Scale

Taco filling

 

To serve

  • Tortillas, warmed
  • Salsa or Pico de Gallo
  • Avocado (sliced), or guacamole
  • Cilantro
  • Lime wedges
  • Mixed greens
  • Tomatoes, sliced

Instructions

  1. Heat oil in a skillet over medium heat, add onion, saut├ę for 5 minutes.
  2. Add jalape├▒o peppers, garlic, cumin, coriander and chili flakes, saut├ę for 2 minutes. Add a splash of water if the onions start to stick.
  3. Stir in tempeh and black beans, cook for 2 minutes.
  4. Stir in crushed tomatoes, salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
  5. Divide taco filling between tortillas and serve with a combination of the following: salsa, pico de gallo, avocado, guacamole and salad. Enjoy!

Notes

  • Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.

  • Nutrition represents┬áVegan Tacos with Tempeh + Black Beans filling only.

Keywords: tempeh black bean tacos, tempeh tacos, black bean tacos, vegan tacos, vegan black bean tacos, healthy vegan meals, plant protein, plant powered, the plant riot

This post contains affiliate links, which means that The Plant Riot (Rachel’s Fit Kitchen, LLC) will make a small commission if you purchase using these links. The price you pay as a consumer does not change. The Plant Riot only recommends products that we know, trust and love!