Crispy Tempeh& Black Bean Tacos
- 30 min
- Serves 2
- 11 ingredients
15 minutes to prep, 15 to cook. These crispy tempeh and black bean tacos deliver a satisfying crunch and a protein‑packed filling, balanced by fresh lettuce, juicy tomatoes, and a tangy pink sauce. Perfect for a quick, plant‑based dinner that feels indulgent yet wholesome.
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Method
Grate tempeh into a bowl (clearly visible at 14.4 s).
Grate black beans into the same bowl (visible at 12.9 s; on‑screen text confirms "BEANS").
Sprinkle the white powder over the grated beans (visible at 15.9 s).
Add the red paste to the bowl (visible at 17.4 s).
Mix all grated ingredients by hand until a cohesive mixture forms (visible at 20.0 s and 21.9 s).
Spread the bean‑tempeh mixture onto each tortilla, covering the surface evenly (visible at 24.9 s).
Cook the filled tortillas on a hot green griddle, flipping once, until the mixture is browned and the tortilla is crisp (visible at 27.9 s–32.3 s).
Add shredded lettuce and diced tomato on top of the cooked filling (visible at 38.3 s).
Stir chopped pickles and gherkin brine into the creamy pinkish‑white sauce (visible at 33.2 s–36.8 s).
Drizzle the pink sauce over the assembled tacos (visible at 39.8 s).
Fold each tortilla to enclose the filling (visible at 2.0 s).
Serve immediately.
Tips while you cook
- Grate before mixing
- Grate the tempeh and black beans first, then add the oats, white powder and red paste.
- Watch the griddle
- Cook the tortilla with the filling on a hot griddle, flipping once, until the mixture browns and the tortilla crisps.
- Add sauce at the end
- Stir the chopped pickles and gherkin brine into the pink sauce right before drizzling over the tacos.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Gigi Grassia made this.
The recipe comes from Gigi Grassia’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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