Tempahlicious Mexican Burrito
Edmund Landgraf
over 1 year ago
This vegan burrito is packed with flavor and protein, thanks to the delicious combination of tempeh, black beans, and spices. It's perfect for a quick and easy weeknight dinner or a filling lunch.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
450
Protein
20g
Fat
18g
Sat Fat
2.5g
Carbs
57g
Chole
0mg
Fiber
14g
Sugar
4g
Sodium
600mg
Ingredients
- 1 package of tempeh, crumbled
- 1 can of black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- Salt and pepper, to taste
- 4 large flour tortillas
- 1 cup of cooked rice
- 1 avocado, sliced
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- In a large skillet, heat a tablespoon of oil over medium-high heat. Add the crumbled tempeh and cook for 5-7 minutes, until browned.
- Add the diced bell pepper, onion, and garlic to the skillet. Cook for another 5-7 minutes, until the vegetables are tender.
- Add the black beans, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes, until everything is heated through.
- To assemble the burritos, place a tortilla on a plate. Spoon some of the rice onto the center of the tortilla, followed by some of the tempeh and black bean mixture. Top with sliced avocado and chopped cilantro.
- Fold the sides of the tortilla in towards the center, then roll it up tightly from the bottom. Repeat with the remaining tortillas and filling.
- Serve the burritos with lime wedges on the side for squeezing over the top.
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