Tempeh-Chili Burritos Recipe

Name: Tempeh-Chili Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15-oz. can black beans, rinsed and drained; 1/2 cucumber, diced (about 1 cup); 1/2 cup chopped cilantro; 1/2 avocado, diced (about 1/2 cup); 2 Tbs. fresh lime juice; 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

Servings: persons

1 15-oz. can black beans, rinsed and drained
1/2 cucumber, diced (about 1 cup)
1/2 cup chopped cilantro
1/2 avocado, diced (about 1/2 cup)
2 Tbs. fresh lime juice
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.
2
Season with salt and pepper.
3
To make Burritos: Heat oil in saucepan over medium heat.
4
Add onions, and saute 10 minutes, or until translucent.
5
Stir in garlic, chili powder, cumin and oregano, and cook 3 minutes more.
6
Pulse mushrooms and tempeh in food processor until combined.
7
Stir tomatoes and tempeh mixture into onion mixture, and cook 5 minutes.
8
Add 1 cup water, cover, and bring to a boil.
9
Reduce heat to medium low, and simmer 10 minutes.
10
Uncover, and cook 15 to 20 minutes more, stirring occasionally.
11
Stir in lime juice, and season with salt and pepper.
12
Divide filling among tortillas.
13
Roll into burritos, top with salsa, and serve.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 15-oz. can black beans, rinsed and drained, 1/2 cucumber, diced (about 1 cup), 1/2 cup chopped cilantro, 1/2 avocado, diced (about 1/2 cup), and more.

Yes, Tempeh-Chili Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh-Chili Burritos

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