Vegan Tempeh Burrito

Ingredients

• Salsa - 1/4 cup
• Avocado - 1, sliced
• Tortillas - 2 large
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 1 tablespoon
• Corn - 1 cup, cooked
• Black beans - 1 cup, cooked
• Salt - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons
• Tempeh - 8 ounces, crumbled

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add diced onion, bell pepper, and minced garlic. Sauté until vegetables are tender.
3. Add crumbled tempeh, cumin, chili powder, and salt. Cook for 5-7 minutes, until tempeh is lightly browned.
4. Add cooked black beans, corn, lime juice, and chopped cilantro. Stir well to combine and cook for an additional 2-3 minutes.
5. Warm the tortillas in a separate skillet or in the oven.
6. Divide the tempeh mixture evenly among the tortillas.
7. Top with sliced avocado and salsa.
8. Roll up the tortillas tightly to form burritos.
9. Serve and enjoy!