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!



Taco filling


To serve


  1. Heat oil in a skillet over medium heat, add onion, sauté for 5 minutes.
  2. Add jalapeño peppers, garlic, cumin, coriander and chili flakes, sauté 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!


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