Vegetarian Tempeh Mexican Burrito

About this recipe

Delight in this delicious vegetarian burrito that's not just packed with flavor, but also nutrition. Featuring crumbled tempeh, fresh vegetables, and a symphony of Mexican spices, this burrito is perfect for both vegetarians and meat-lovers seeking a hearty, fulfilling meal. Quick and easy to prepare, it's ideal for weeknight dinners or meal prep.

Ingredients

• 1 package (8 ounces) of tempeh, crumbled
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 1 jalapeno pepper, seeded and diced
• 1 can (15 ounces) of black beans, drained and rinsed
• 1 cup of cooked brown rice
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 4 large whole-grain tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Sour cream, salsa, and guacamole, for serving

Directions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Add the crumbled tempeh and cook for 5 minutes until beginning to brown.

3. 3

   Add bell peppers, onion, and jalapeno; sauté for 5 minutes until vegetables are soft.

4. 4

   Mix in black beans, brown rice, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper. Season with salt and pepper. Cook for an additional 3 minutes.

5. 5

   Place tortillas on a flat surface. Divide the tempeh mixture evenly among them.

6. 6

   Top each with cheese and cilantro. Roll tightly.

7. 7

   Warm the burritos in a skillet over medium heat for 3-5 minutes until the cheese is melted.

8. 8

   Serve with sour cream, salsa, and guacamole.