Our need for comfort food doesn’t end when winter goes away. Sometimes you just crave a meal that’s delicious, filling and satisfying, and these smoky tempeh burritos are just that. Tempeh might not be a typical ingredient for Mexican style dishes, but you’ll have to excuse my urge to stick fermented foods into everything. They’re delicious, they’re amazing for your gut health, and tempeh is an absolutely wonderful meat replacer that packs the protein in this recipe.
As usual, the measurements for this recipe aren’t super precise. Feel free to add a little more or less of each ingredient, or make exciting swaps as you see fit.
Enjoy this smoky tempeh burrito recipe, and raise your hand if you always overstuff your wraps to the point where they’ll barely close as well :)
Ingredients
4 large tortillas
Filling
80g brown rice
1 red bell pepper
200g can black beans
50g can sweet corn
Vegan grated cheese
Smoky Tempeh
250g tempeh
2 tbsp soy sauce
1 tbsp balsamic vinegar
1/2 tsp smoked paprika
Salsa
1 tomato
1 avocado
1/2 onion
1 tsp lemon juice
handful coriander
jalapeño (optional)
salt
Makes four burritos
Instructions
Cook the rice according to the instructions.
Mix the balsamic vinegar, soy sauce and smoked paprika together in a bowl. Cut the tempeh into cubes, put in the bowl and cover well in the mixture. Allow to marinate for 5-10 minutes before heating up a little olive oil in a pan and cooking the tempeh (including the marinade) on a medium/low heat until it becomes crispy.
Dice the red bell pepper. Drain and rinse the black beans and sweet corn. When the tempeh is nearly done, add the bell pepper, beans and corn to the pan to cook for 3 minutes. Drain the brown rice, and add to the pan as well. Mix everything together.
In a food processor, combine the tomato, avocado, onion, lemon juice and coriander. Add jalapeño and salt to taste. Pulse until a chunky salsa forms, or pulse longer for a creamier, sauce-like consistency.
Place a quarter of the rice & veggie mixture in the center of a tortilla. Top with a quarter of the salsa, and a handful of vegan grated cheese. Fold & roll the tortilla up into a nice packet. Repeat for all tortillas.
Heat up a drop of olive oil in a large pan on a medium heat, and press the burritos down onto the pan so that they’re a little squished. Heat it through for 3 minutes or until the tortillas become golden brown. Carefully flip the burritos and cook from the other side until golden brown.
Enjoy!
Can’t wait to try this! Love from a vegan viewer. ☺️