Wok

Mexican Tempeh and Black Bean Wok

Name: Mexican Tempeh and Black Bean Wok
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: British
Ingredients: 250g tempeh, crumbled; 1 x 400g tin black beans, drained; 1 x 400g tin chopped tomatoes; 1 onion, diced; 3 garlic cloves, minced; 1 tbsp chipotle paste; 1 tsp ground cumin; 1 tsp dried oregano; 2 tbsp olive oil; Juice of 1 lime; Fresh coriander and sliced avocado, to serve

Crumbled tempeh and black beans cooked in a smoky tomato-chipotle sauce with cumin, oregano and lime. Serve over rice or in warm tortillas for a protein-packed Mexican-inspired dinner.

4.7 (3)

Prep: 10min
Cook: 15min
Total: 25min
Serves: 2

Shared by One Pan kitchen

Ingredients

For 2 servings

250g tempeh, crumbled
1 x 400g tin black beans, drained
1 x 400g tin chopped tomatoes
1 onion, diced
3 garlic cloves, minced
1 tbsp chipotle paste
1 tsp ground cumin
1 tsp dried oregano
2 tbsp olive oil
Juice of 1 lime
Fresh coriander and sliced avocado, to serve

Method

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3 reviews

Tara W.
Absolutely superb. Rich, smoky and very satisfying.
22 Apr 2026
Caden L.
Lovely Mexican flavours. This has become my favourite tempeh recipe.
18 Apr 2026
Nina O.
The tempeh crumbles are such a brilliant meat-free protein. Excellent recipe.
12 Apr 2026

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