Vegan, gluten-free
Makes about 6-8 tacos

8 oz. tempeh
15 oz. can black beans
1/2 onion
2 cloves garlic
2 Tbsp. taco seasoning (or other seasonings of choice)
Corn tortillas
Toppings of choice: pico de gallo, lettuce, tomato, nutritional yeast, cilantro, avocado/guacamole, etc.

Crumble tempeh and place in a bowl. Mix the taco seasoning with 2-3 Tbsp. water and add to tempeh. Stir well to combine and set aside to marinate.
Dice onion and mince garlic.
In a pan over medium heat, saute onion and tempeh for about 8-10 minutes.
Meanwhile, prep your toppings. (Chop lettuce, avocado, etc.)
After onions have softened, add minced garlic to the pan and cook 30 seconds.
Add black beans and cook about 3 minutes or until heated through.
Assemble tacos: warm the corn tortillas if desired, add the tempeh mixture, and any toppings.