Tempeh Taco Skillet

A quick and flavorful plant-based taco skillet featuring crumbled tempeh, black beans, and bell peppers, perfect for stuffing into warm tortillas.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.43/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Halal
• Vegan
• Vegetarian
• High-Fiber
• Low-Fat
• Low-Sugar

Tags

• one-pot
• quick
• healthy
• savory
• spicy
• comfort food

Ingredients

• 1 tablespoon olive oil
• 16 ounce tempeh (crumbled)
• 1 yellow onion (chopped)
• 1 red bell pepper (chopped)
• 2 clove garlic (minced)
• 1 tablespoon chili powder
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 15 ounce black beans (rinsed and drained)
• 0.5 cup vegetable broth
• 8 flour tortillas
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 each chopped yellow onion and 1 each chopped red bell pepper, and cook for 5 minutes until softened.
2. Add 16 ounces crumbled tempeh and 2 cloves minced garlic to the skillet. Cook for 5-7 minutes, breaking up the tempeh and stirring frequently, until lightly browned.
3. Stir in 1 tablespoon chili powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (if using). Cook for 1 minute until fragrant.
4. Add 1 can rinsed and drained black beans and 1/2 cup vegetable broth. Bring to a simmer and cook for 3-5 minutes, allowing the liquid to reduce and the flavors to meld.
5. While the skillet simmers, warm 8 small flour tortillas according to package directions.
6. Remove the tempeh mixture from heat and stir in 1/4 cup chopped fresh cilantro. Serve the tempeh taco filling in the warm tortillas.

Nutrition (per serving)

• Calories: 613
• Protein: 38.1 g
• Carbohydrates: 75.7 g
• Fat: 11.9 g
• Fiber: 14.5 g
• Sodium: 1223 mg
• Saturated Fat: 3.5 g
• Sugar: 5.1 g