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This high-protein taco filling has a meaty texture, is oil-free, and full of savory flavors! It's super versatile and can be used in enchiladas, burritos, nachos, tostadas and tacos. Add a drizzle of dairy-free queso and guacamole for extra yumminess!

Photo credit: Carolyn Vollmer

4-6 servings


  • 1 (8oz) block tempeh, cut in half

  • 2 tablespoons low-sodium tamari

  • 1 cup onion, diced

  • 1 red bell pepper, diced

  • 2 garlic cloves, minced

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon oregano

  • 1 tablespoon tomato paste

  • 1 (4 oz) can diced green chilis

  • 1 (15 oz) can black beans, drained and rinsed

  • Sea salt to taste

  • Freshly ground black pepper



  1. Prepare the tempeh: In a medium bowl, crumble the tempeh into small pieces. Stir in the tamari until evenly coated. Set aside while you prepare the vegetables.

  2. Saute the veggies: Heat a large skillet over medium heat for 1 minute. Add onions, bell pepper & a pinch of salt to the dry skillet and saute for about 4-5 minutes or until golden brown, stirring frequently. When the mixture starts to stick, add a tablespoon of water at a time to deglaze the pan as needed.

  3. Add the garlic, chili powder, cumin and oregano until fragrant, about 1 minute.

  4. Stir in tomato paste, green chilis, crumbled tempeh and beans until all ingredients are well combined. Cook for 3-5 minutes, stirring occasionally. Continue adding splashes of water as needed to deglaze the pan.

  5. Taste and adjust seasoning by adding salt and pepper to taste.

  6. Enjoy immediately or cool & refrigerate in an airtight container for up to 5 days.

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