|
Black Bean and Tempeh Burritos in a Flash |
 |
 |
 |
Ingredients (use vegan versions):
- 1 cup uncooked brown rice
- 1 package of Tempeh, crumbled
- 1 med. onion, chopped
- 3-4 cloves garlic, crushed or chopped
- 1 15oz can black beans, rinsed and drained
- 1 13.5oz can tomatoes w/green chiles, drained
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- salt to taste
- 1/4 cup orange or pineapple juice
- olive oil
- tortillas
- your favorite salsa and vegan sour cream for garnish
Directions:
In a saucepan, prepare 1 cup of rice according to
package instructions.
In a separate large frying pan, heat 1 Tbsp olive oil over
med-high heat. Add onion and cook for 5 minutes or
until transparent. Add garlic and cook for one more
minute. Add spices and salt and stir. Add tempeh and
cook for another 4-5 minutes until browned. Add black
beans and tomatoes w/ green chiles. Stir in the orange
or pineapple juice. Let ingredients cook together about
15-20 minutes.
Place black bean mixture into tortillas with a couple
spoonsful of brown rice. Top with salsa and veg sour
cream and enjoy!
Serves: 4-6
Preparation time: 30 minutes
|
