Tempeh and Black Bean Tacos

SERVES

3

DIFFICULTY

Easy

TIME

30 Minutes

Packed with protein-rich tempeh and black bean, this recipe comes together quickly – making it perfect for a midweek or relaxed weekend meal. They’re an easy crowd-pleaser too; just double (or triple) the recipe for more!

MainsTempehVegan

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SERVINGS

3

220

g

Tempeh, crumbled

2

tbsp

Taco Seasoning

1

Can of Black Beans, drained

6

Tortillas or Soft Tacos

2

Red Onion, one thinly sliced and one diced

1

tbsp

Soybean Oil

1

Avocado, mashed

0.5

Juice of a Lime

30

g

Coriander

Pinch of Salt

Lime Wedge (Garnish)

1

Tomato, deseeded and diced

1

Red Chilli, deseeded and diced

AMOUNT PER SERVINGS

Calories 620kcal

Fat 25g

Carbs 75g

Fiber 22

Sugar 0

Protein 31g

Method

In a small bowl, combine taco seasoning with 2-3 tablespoons of water and stir. Crumble tempeh and add to the seasoning mix. Stir and set aside to marinate for a few minutes.

Once ready, sauté the seasoned tempeh in a pan over medium heat until cooked through.

Rinse and drain the black beans and add to the pan with 15g of coriander . Cook for about 3 minutes.

While you’re waiting, prepare your pico de gallo and pickled red onions. Combine diced red onion, tomato, red chilli, the rest of your coriander and a pinch of salt. For the pickled onion, add the thinley sliced red onion, juice of half a lime and pinch of salt into a bowl. Mix and leave this to pickle for 10 minutes.

Warm the tortillas in the oven or in a pan.

Now time to assemble your tacos! Spread the mashed avocado on the taco followed by tempeh and black bean mix. Top with pico de gallo and pickled onions. Squeeze your lime wedge over the taco and enjoy!