Tempahlicious Mexican Burrito

About this recipe

This vibrant vegan burrito showcases the hearty combination of tempeh, black beans, and spices wrapped in a warm tortilla. Perfect for a quick weeknight dinner or a satiating lunch, it's both nutritious and delicious, bringing a taste of Mexico to your kitchen.

Ingredients

• 1 package (8 oz) tempeh, crumbled
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 4 large flour tortillas
• 1 cup cooked brown rice
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Directions

1. 1

   Heat olive oil in a large skillet over medium-high heat.

2. 2

   Add crumbled tempeh and cook for 5-7 minutes until browned.

3. 3

   Add diced bell pepper, onion, and garlic; cook for 5-7 minutes until tender.

4. 4

   Stir in black beans, chili powder, cumin, smoked paprika, cayenne, salt, and pepper.

5. 5

   Cook for an additional 2-3 minutes until heated through.

6. 6

   Place a tortilla on a plate and add rice, tempeh mixture, sliced avocado, and cilantro.

7. 7

   Fold sides of the tortilla, then roll up tightly from the bottom.

8. 8

   Serve with lime wedges.