Vegan families can have a tasty taco night with tempeh and all the fixings. This vegan taco recipe is a quick and easy vegan recipe whenever the need for vegan Mexican food arises. Serve tacos with a side of Spanish rice and salsa.

Tempeh Tacos

Makes 8 tacos

Ingredients:

• 1 tablespoon olive oil
• 8 ounces tempeh, crumbled
• 1/3 cup finely chopped red bell pepper
• 1/2 cup water
• Taco seasoning to taste
• 1 cup canned black beans, rinsed, drained
• 1 cup fire-roasted diced tomatoes, drained
• 8 (6-inch) whole wheat or corn tortillas, warmed
• 4 green onions, chopped (white and green parts)
• 1 cup shredded lettuce
• 4 ounces shredded vegan cheese

Directions:

1. Heat olive oil in a skillet over medium heat. Add tempeh and pepper and cook, stirring, for about 6 minutes.
2. Add the taco seasoning, water, beans, and tomatoes and cook, stirring occasionally, until most of the liquid has evaporated.
3. Serve tempeh mixure in the tortillas with the onions, lettuce, and cheese. 

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