Vegetarian Tempahlicious Mexican Burrito
Mary Ann Landgraf
over 1 year ago
This burrito is packed with flavor and nutrition, thanks to the combination of fresh vegetables, hearty tempeh, and zesty Mexican spices. It's a perfect meal for vegetarians and meat-eaters alike!
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
550
Protein
28g
Fat
22g
Sat Fat
9g
Carbs
65g
Chole
40mg
Fiber
15g
Sugar
6g
Sodium
900mg
Ingredients
- 1 package of tempeh, crumbled
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 jalapeno pepper, seeded and diced
- 1 can of black beans, drained and rinsed
- 1 cup of cooked brown rice
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of cayenne pepper
- Salt and pepper, to taste
- 4 large flour tortillas
- 1 cup of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
- Sour cream, salsa, and guacamole, for serving
Instructions
- Preheat the oven to 350 degrees F.
- 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 and crispy.
- Add the diced bell peppers, onion, and jalapeno pepper to the skillet. Cook for 5-7 minutes, until the vegetables are tender.
- Add the black beans, cooked brown rice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper to the skillet. Stir to combine and cook for 2-3 minutes, until heated through.
- Place a tortilla on a baking sheet. Spoon a quarter of the tempeh and vegetable mixture onto the tortilla. Sprinkle with a quarter of the shredded cheese and a tablespoon of chopped cilantro. Roll up the tortilla and repeat with the remaining tortillas and filling.
- Bake the burritos for 10-15 minutes, until the cheese is melted and the tortillas are crispy.
- Serve the burritos with sour cream, salsa, and guacamole, if desired.
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