Tempeh Tacos With Refried Beans
Servings:6 servings
Tempeh Tacos are a satisfying vegan dinner that's ready in just 30 minutes! Made with sautéed onion, jalapeno, spices, and refried black beans. Serve tempeh taco meat inside warm tortillas with all of your favorite toppings!Yield: makes about 4½ cups of filling.
Ingredients
- 16 ounces tempeh - see Notes
- ½ teaspoon fine sea salt
- 1 Tablespoon oil
- 1 large onion, chopped
- 2 fresh jalapenos, diced - remove seeds for less heat
- 1 Tablespoon mild chili powder - the blend, not a specific chile
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- black pepper - to taste
- 3 cloves garlic, minced
- 2 Tablespoons soy sauce - or gluten-free tamari
- ¾ cup salsa
- 1 Tablespoon nutritional yeast, optional
- 1 lime, halved
- 1 cup refried black beans - or pinto; canned or homemade
- 8-10 corn tortillas - or other variety
- Suggested toppings: pickled red onion (see Notes), cilantro, salsa or pico de gallo, avocado and/or vegan queso fresco
Instructions
- Crumble the tempeh and place in a large saute pan. Add ½ teaspoon salt and just enough water to almost cover the tempeh, about 1 cup. Bring to a simmer and steam the tempeh until the pan is dry, 8-10 minutes.
- Add the oil, onion, jalapeno, chili powder, cumin, oregano, and black pepper. Cook for 5 minutes, stirring occasionally. Add the garlic, soy sauce, salsa, nutritional yeast, and juice from half of the lime. Stir to incorporate, then cover, reduce heat to low, and cook for another 5 minutes.
- Fold in the refried beans, taste for seasoning, and add more lime juice or whatever else you like. Cook for 2 minutes or just until the beans are hot.
- Warm the tortillas in a skillet, or if you have a gas stove, use tongs to hold one at a time over a medium flame until lightly charred. Stack tortillas and wrap in a tea towel to keep warm.
- Serve hot with all of your favorite toppings.
Notes
Tempeh: Usually sold in 8 oz. blocks/rectangles. Find it in the produce coolers, near the tofu.
Pickled Onion: I prepared an extra quick version of my Pickled Vegetables recipe with thinly sliced red onion. It really makes the tacos pop!
Vegan Cheese: If you use pickled onion and/or jalapenos, you really don't even need cheese! Although, if you want a simple homemade option, try my Vegan Queso Fresco.
Store leftover tempeh filling in the refrigerator for up to 5 days or freeze for up to 1 month.
Nutrition
Calories: 280kcal | Carbohydrates: 29g | Protein: 19g | Fat: 13g | Cholesterol: 0mg | Fiber: 4g
