Black Bean and Tempeh Tacos
Smoky, protein-loaded vegan tacos with crumbled tempeh and seasoned black beans, topped with fresh pico de gallo and avocado crema.
PROTEIN 30g
CALORIES 386
P:E RATIO 0.8
TIME 22m
YIELD 3
P:E 0.8
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
225g (8 oz) tempeh, crumbled FLAVOR
1 can (400g) black beans, drained and rinsed HIGH FIBER
6 small corn tortillas CARB BASE
1 tablespoon olive oil FLAVOR
1 teaspoon cumin FLAVOR
1 teaspoon chili powder FLAVOR
1/2 teaspoon smoked paprika FLAVOR
1/2 teaspoon garlic powder FLAVOR
1/4 teaspoon salt FLAVOR
1 tablespoon lime juice FLAVOR
1/2 cup (75g) diced tomatoes PRODUCE
1/4 cup (15g) diced red onion FLAVOR
2 tablespoons fresh cilantro, chopped FLAVOR
1/2 medium avocado, mashed PRODUCE
MEAL PREP LOGISTICS
- Storage: Store filling in an airtight container in the fridge for up to 4 days. Keep tortillas and toppings separate.
- Batching: Steam tempeh for 10 minutes before crumbling to remove any bitterness.
- Reheat: Microwave filling for 60-90 seconds. Warm tortillas in a dry skillet.
EXECUTION STEPS
01
HIGH HEAT SEAR
Heat olive oil in a skillet over medium-high heat. Add crumbled tempeh and cook for 4-5 minutes, stirring occasionally, until golden brown.
02
HIGH HEAT SEAR
Add black beans, cumin, chili powder, smoked paprika, garlic powder, and salt. Cook for 3-4 minutes until beans are heated through and flavors meld.
03
THE MACRO PREP
Squeeze lime juice over the mixture and stir to combine.
04
THE ASSEMBLY
Warm corn tortillas in a dry skillet for 30 seconds per side.
05
STEP 5
Make quick pico de gallo by combining diced tomatoes, red onion, and cilantro.
06
STEP 6
Fill each tortilla with the tempeh-bean mixture, top with pico de gallo and mashed avocado.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 225g (8 oz) tempeh, crumbled
- 1 can (400g) black beans, drained and rinsed
- 6 small corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 1/2 cup (75g) diced tomatoes
- 1/4 cup (15g) diced red onion
- 2 tablespoons fresh cilantro, chopped
- 1/2 medium avocado, mashed