Vegan Tempeh Burrito
This vegan tempeh burrito is packed with flavorful ingredients and makes for a delicious and satisfying meal.
Ingredients - Serves 2
- 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
Let's Get Started
- Heat olive oil in a skillet over medium heat.
- Add diced onion, bell pepper, and minced garlic. Sauté until vegetables are tender.
- Add crumbled tempeh, cumin, chili powder, and salt. Cook for 5-7 minutes, until tempeh is lightly browned.
- Add cooked black beans, corn, lime juice, and chopped cilantro. Stir well to combine and cook for an additional 2-3 minutes.
- Warm the tortillas in a separate skillet or in the oven.
- Divide the tempeh mixture evenly among the tortillas.
- Top with sliced avocado and salsa.
- Roll up the tortillas tightly to form burritos.
- Serve and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 15g
- Carbs: 50g
- Protein: 20g
- Sodium: 500mg
- Sugar: 5g
