Tempeh and Black Beans Fajitas


Screen Shot 2015-10-11 at 6.00.55 PM


  • 1 can of Low Sodium Black Beans (or 1.5 cups cooked)
  • 1 package of Tempeh
  • 8 Whole Wheat Tortillas
  • 2 Bell Peppers (any color)
  • 1 medium Onion
  • 2 cloves of Garlic
  • 1 Portabello Mushroom
  • 1 tbsp of Coconut Oil
  • Cayenne Pepper Powder
  • Paprika
  • Garlic Powder
  • Onion Powder

*Makes 8 servings


  1. Chop veggies and fry in a pan with coconut oil.
  2. Once veggies are close to being ready, add black beans and tempeh.
  3. Add spices to taste.
  4. Serve on a whole wheat tortilla.
  5. Add hot sauce, salsa, avocado or other toppings if desired.

If you want to save yourself some calories, try swapping the tortilla for romaine lettuce.

One thought on “Tempeh and Black Beans Fajitas

  1. Pingback: Chickpeas Are the New Chicken Breast: Why I Love Pulses | The Red Bikini Project

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