Vegan Tempeh Burrito

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Bell pepper

1 medium, diced (any color)

Garlic

3 cloves, minced

Tempeh

8 ounces, crumbled

Cumin

1 teaspoon

Chili powder

1 teaspoon

Salt

1/2 teaspoon

Black beans

1 can (15 ounces), drained and rinsed

Corn

1 cup, frozen or canned

Lime juice

2 tablespoons

Fresh cilantro

1/4 cup, chopped

Avocado

1, sliced

Salsa

1 cup, for topping

Tortillas

4 large (whole wheat or corn)

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced onion and bell pepper; sauté for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the crumbled tempeh, cumin, chili powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the tempeh is lightly browned.
5. Incorporate the black beans, corn, lime juice, and chopped cilantro into the skillet. Mix well and cook for another 2-3 minutes to heat through.
6. Warm the tortillas in a separate skillet or wrap them in foil and heat in the oven for a few minutes.
7. Distribute the tempeh mixture evenly among the warm tortillas.
8. Top each burrito with sliced avocado and a generous spoonful of salsa.
9. Roll up the tortillas tightly, tucking in the sides as you go to form burritos.
10. Serve immediately and enjoy your flavorful, protein-packed meal!