nutritional information

Per SERVING:

  • Calories: 367
  • Protein: 16 g
  • Total Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 48 g
  • Sodium: 593 mg
  • Fiber: 8 g
  • Sugar: 6 g
Vegan

Tempeh-Chili Burritos

Tempeh-Chili Burritos

Serves 6

If you can’t find canned tomatoes with chiles, add 1 to 2 teaspoons chopped jalapeño pepper to diced tomatoes.
Salsa
  • 1 15-oz. can black beans, rinsed and drained
  • ½ cucumber, diced (about 1 cup)
  • ½ cup chopped cilantro
  • ½ avocado, diced (about ½ cup)
  • 2 Tbs. fresh lime juice
Burritos
  • 2 Tbs. olive oil
  • 2 medium onions, diced (2 cups)
  • 3 cloves garlic, minced (about 1 Tbs.)
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 12 oz. mushrooms (about 3 cups)
  • 1 8-oz. pkg. tempeh
  • 1 14-oz. can diced tomatoes with chiles
  • 2 tsp. fresh lime juice
  • 6 whole-wheat tortillas
  1. To make Salsa: Toss beans, cucumber, cilantro, avocado and lime juice in small bowl. Season with salt and pepper.
  2. To make Burritos: Heat oil in saucepan over medium heat. Add onions, and sauté 10 minutes, or until translucent. Stir in garlic, chili powder, cumin and oregano, and cook 3 minutes more.
  3. Pulse mushrooms and tempeh in food processor until combined. Stir tomatoes and tempeh mixture into onion mixture, and cook 5 minutes.
  4. Add 1 cup water, cover, and bring to a boil. Reduce heat to medium low, and simmer 10 minutes. Uncover, and cook 15 to 20 minutes more, stirring occasionally. Stir in lime juice, and season with salt and pepper.
  5. Divide filling among tortillas. Roll into burritos, top with salsa, and serve.
January 2007

you might also like

comments

I only made the filling to have a side and I'm thinking it would be good in stuffed peppers too. I think I'll go for the jalapenos in the filling next time bc the tomatoes w. chillies don't give it any kick.

Nic - 2010-02-07 12:27:54

I love this recipe and so does my meat-loving family. It's creative, fun and incredibly filling. Just a heads up though, it always takes me around 2 hours to make so I usually do a lot of the prep work the night before to cut it down an hour. I also add plain yogurt on top to provide the effect of sour cream (but so much better!).

Katy T - 2010-10-01 10:51:53