Meatless Friday: Vegan Tacos with Tempeh and Black Beans

For Meatless Friday, Elizabeth Varga shares a recipe for a quick and easy taco recipe. Download our printable recipe card!

This recipe for Vegan Tacos is a quick and easy weeknight dinner for vegans and non-vegans alike. With plenty of taco flavor, these vegan tempeh tacos will not disappoint. Ready in just 20 minutes! 

Tempeh is a block of fermented soy beans. It is high in protein and great for making meatless versions of ground beef recipes because it crumbles into small, but firm pieces. (It's not as mushy as tofu!) You can find tempeh in the refrigerated vegan section of the grocery store.

Vegan Tacos with Tempeh and Black Beans

Ingredients:

• 1 Small Red Onion finely chopped
• 1 8 Ounce Block Tempeh crumbled
• 1 15 Ounce Can Black Beans
• 3 Cloves Garlic minced
• 3 Tablespoons Taco Seasoning
• To Serve: Tortillas or Taco Shells; Lettuce, Tomato, Red Onion

Directions:

• In a non-stick pan, water sauté the red onion until just starting to soften.
• Add the crumbled tempeh, the entire can of black beans (including the liquid), garlic, and taco seasoning to the pan. Cook for 3-5 minutes until the tempeh and beans are warmed through.
• Serve with your favorite taco fixings. Enjoy!