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These tempeh tacos also contain pinto beans for an extra fiber- and protein-rich filling. A pepita-tomatillo sauce adds a flavorful touch.
The secret to this recipe? It’s a meal-planning dream. Prep the filling and sauce one day when you have time and stash the components separately in your freezer. Any time in the next three months, you’ve got a ready-to-use taco kit at your fingertips.
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Tempeh Tacos with Pumpkin Seed and Tomatillo Sauce
Note: These instructions are written for you to make the components ahead an store in the freezer so you can reheat for a quick meal (future you will thank you). If you prefer to eat your tacos immediately, simply skip the cooling and freezing steps and serve hot.
- Prepare sauce: Position oven rack 4 inches below broiler; preheat broiler to high. Line a baking sheet with foil; mist with cooking spray. Place tomatillos, chile pepper and garlic on sheet and broil until charred in places, 3 minutes. Flip and broil until charred on other side, 2 minutes more.
- When cool enough to handle, remove stem, seeds and skin from chile pepper; discard. Peel garlic. To a blender, add green onion, pumpkin seeds, cilantro, lime juice, cumin and salt; blend until smooth. Pour sauce into a freezer-safe container. (NOTE: Leave enough room for expansion, about 1 inch from top.)
- When cool, secure with an airtight lid and freeze for up to 3 months.
- In a large nonstick skillet, heat 2 tsp oil on medium-high. Add green onions and bell pepper; sauté until just softened, about 2 minutes. Add tempeh, taco seasoning and salt; cook, stirring frequently, until tempeh is browned in places, 4 minutes.
- Add ½ cup water and simmer until liquid is almost evaporated, 1 minute.
- Stir in beans, mashing some with a fork. Stir in cilantro then remove skillet from heat; set aside to cool.
- Pour tempeh mixture into a freezer-safe container, secure with an airtight lid and freeze for up to 3 months.
TO REHEAT FROM FROZEN:
- In a large skillet, place frozen tempeh; heat on medium low. Cover loosely with a lid. As it heats up, use a wooden spoon to break up pieces, 10 minutes.
- Meanwhile, in a saucepan place frozen tomatillo sauce and cook, covered, over medium-low until bubbly, about 20 minutes.
- Transfer cooked tempeh to a plate and set aside.
TO FINISH AND SERVE:
- Carefully wipe out skillet and heat on medium-high. Brush tortillas on one side with remaining 2 tsp oil. Place 2 or 3 tortillas, oil side down, in skillet; warm just until pliable, about 30 seconds. Transfer to a plate and keep covered. Repeat with remaining tortillas.
- Evenly divide tempeh mixture among tortillas, topping each with warm tomatillo sauce. Sprinkle with optional toppings.
- Serving Size ¼ of recipe
- Calories 489
- Carbohydrate Content 59 g
- Cholesterol Content 0 mg
- Fat Content 20 g
- Fiber Content 16 g
- Protein Content 25 g
- Saturated Fat Content 3 g
- Sodium Content 450 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 7 g
- Polyunsaturated Fat Content 6 g