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    Home » Recipes » Entrees

    Refried Black Bean and Tempeh Tacos

    Posted: Aug 30, 2018 by Lori Last Updated: Jan 19, 2021 · This post contains affiliate links.

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    close up of tacos topped with Creamy Lime Dressing and a lime wedge
    It doesn't need to be #tacotuesday for me to want tacos. Isn't Mexican food just the best? Fresh vegetables and herbs, beans, spices, depth of flavor, corn in multiple forms (huge fan)! What's not to love?

    I could eat these flavors every day. And of course, if you're dining out, Mexican cuisine is often some of the most vegan-friendly, even if it doesn't appear that way when you first glance at a menu. But back to this recipe - Refried Black Bean and Tempeh Tacos with Creamy Lime Dressing.

    Refried Black Bean and Tempeh Tacos with Creamy Lime Dressing

    The filling for these tacos is sort of like a hash but without potatoes, which you could certainly add if you wanted to.

    What I really like about it is that the refried black beans serve as a binder. In other words, your taco ingredients won't fall out of their shell before hitting your mouth! Isn't that refreshing?

    Not only are these tacos easy to eat, but they're also pretty darn healthy. Let's talk about nutrition for a moment...

    Creamy Chipotle Lime Dressing in a small wood bowl

    Studies have proven the health benefits of beans, and it's well known that the healthiest populations around the world (the folks in the so-called Blue Zones) all have bean consumption in common.

    Well, these tacos have beans in TWO forms, black beans and tempeh, plus the powers of onion, peppers, mushrooms, garlic, and citrus. The creamy lime dressing provides a bit of fat from the cashews (or pine nuts, your choice), but otherwise this recipe is incredibly light.

    For those of you who follow an oil-free, whole-food plant-based diet, these tacos are tasty, approved eats.

    For anyone else who struggles to eat enough vegetables, these tacos are for you. Notice the foundation of onion, pepper and mushrooms for the filling? With simple twists on spices, beans, vegetables, and sauces you have so many options for healthy weeknight dinners. No recipe necessary. This basic formula for a quick, go-to saute is something I plan to write about soon. It's a favorite in our house.

    Sauteed onion, pepper and mushrooms for Refried Black Bean and Tempeh Tacos
    Per 2 tacos, here are a few nutritional highlights:

    455 calories
    24 grams of protein
    11 grams of fiber
    17 grams of fat (that's only if you use ¼ of the dressing, which you probably won't)
    160% daily value of vitamin C
    34% daily value of iron

    Sounds pretty good, right? And just like with the weeknight sauté idea, the possibilities for exercising creativity with these tacos are endless.

    Try adding different spices and veggies, omit the tempeh, add your favorite meat substitute, change up the toppings. Truly, anything goes! 

    Update: you've gotta try this Vegan Taco Meat!

    Without further ado, here's the recipe for these tacos, as well as two variations on the delicious creamy dressing, one for the cilantro lovers out there and one for the chipotle lovers. If you are neither, just leave these ingredients out, and you still have a deliciously bright and creamy sauce.

    You might also like:

    Smoky White Bean Tacos
    Warm Vegan Taco Bowls
    Easy Baked Vegan Taquitos
    No-Cook Vegan Cheese Sauce
    Vegan Queso Fresco

    Refried Black Bean and Tempeh Tacos with Creamy Lime Dressing-2

    Refried Black Bean & Tempeh Tacos with Creamy Lime Dressing

    Author: Lori Rasmussen, My Quiet Kitchen
    Gotta love a healthy taco! A hash of onion, pepper, mushrooms, tempeh, and refried black beans, topped with all your favorite taco fixings, plus a quick and easy creamy lime dressing. 
    Servings: 4 servings
    5 from 1 vote
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 30 mins
    Cook Time: 15 mins
    Total Time: 45 mins

    Equipment

    • high-speed blender
    • large saute pan

    Ingredients 

    For the filling:

    • 1 large onion, chopped
    • 8 oz mushrooms, sliced
    • 1 orange, yellow or red bell pepper, chopped
    • 1 (15 oz) can refried black beans
    • 8 oz tempeh, chopped
    • 1 tsp ground cumin
    • 1 ½ tsp chili powder
    • 1 ½ tsp sea salt

    For the dressing:

    • ⅔ cup raw cashews or ½ cup pine nuts
    • 1 large clove garlic
    • 1 lime, freshly squeezed (about 2 Tbsp juice)
    • ¼ cup water or unflavored/unsweetened non-dairy milk - (for blending and consistency; you may need up to ⅓ cup)
    • ½ tsp sea salt
    • small handful cilantro leaves, packed, optional, OR
    • 1 to 2 tsp chipotle flakes, optional

    Tortillas and optional toppings:

    • 8 soft corn tortillas, warmed
    • 2 cups shredded lettuce
    • 1 large tomato, chopped
    • 1 cup salsa, pico de gallo, or hot sauce
    • 1 large avocado, chopped or sliced
    • lime wedges
    • sliced black olives
    Prevent your screen from going dark

    Instructions
     

    • Combine all ingredients for the dressing in a blender and blend until smooth. Add a splash more milk or water as needed for consistency. Set aside.
    • Preheat a large saute pan over medium heat. Cook the onion 3 to 5 minutes, stirring occasionally. Add the pepper and mushrooms and continue to cook until slightly softened. Season with the cumin, chili powder and salt.
    • Add the chopped tempeh to the pan. Stirring occasionally, cook until heated through, about 8 minutes. Add the refried beans. With a sturdy, long-handled spoon, fold all the ingredients together, cooking just until the beans are hot. Taste and adjust seasoning. Remove from heat.
    • Build your tacos! Drizzle with creamy lime dressing and garnish as desired.

    Notes

    Store leftover black bean-tempeh filling in the refrigerator for up to 5 days.

    Estimated Nutrition (per serving)

    Serving: 2tacosCalories: 455kcalCarbohydrates: 55gProtein: 24gFat: 17gSaturated Fat: 3.5gCholesterol: 0mgSodium: 1000mgFiber: 11gSugar: 7gVitamin C: 132mgCalcium: 150mgIron: 6.1mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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