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!