Chop or crumble tempeh into small 1-inch pieces. Place in a bowl or plastic bag and marinate with olive oil, aminos, Worcestershire sauce, and seasoning.
If you really want to soak in the flavor- marinate overnight. If not, you will still get good flavor if you mix and use it right away.
sauté marinated tempeh in a large skillet over medium heat until tempeh starts to turn golden brown. Just before finishing, add in the black beans and stir occasionally and sauté for a few more minutes, just enough to coat with seasoning and warm the beans. If you leave beans in a hot skillet too long with very little liquid, they will start to crack and harden.
Remove from heat and serve over warmed tortillas and your favorite taco toppings! Store leftover tempeh black bean mixture in an airtight container in the fridge and within two to three days. If storing in the freezer, make sure it is an airtight container and use it within six months.