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1
Par boil the potatoes then cut into 1 inch cubes when cool enough to handle.
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2
Cut the tempeh into 1 inch cubes and marinate in the tamari or soy sauce. Trim and chop the greens, peel and mince the garlic and chop the onion.
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3
Cook the potatoes in a large, heavy skillet with enough olive oil to keep from sticking. When the potatoes are beginning to brown and crisp add 3/4 of the chopped onion and garlic. Continue to cook until the onions soften adding more oil as needed. Add the greens and continue to cook on medium heat until the greens are soft but still bright green in color.
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4
In another heavy skillet brown the tempeh over med high heat in 2T of olive oil.
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5
To make the chili sauce:
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6
Combine in a saucepan over medium flame the remaining garlic and onions and saute in oil until just beginning to soften and brown. Add 1 heaping T flour to the pan. Allow the flour to bubble and brown about 1 minute. Add the red chili powder and a pinch of salt and allow to cook and bubble for an additional minute. Add the water and stir. Turn the sauce down to low and simmer until it begins to thicken. If it becomes too thick add a small amount of water.
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7
Grate the cheese if desired and warm the flour tortillas until soft.
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8
Place some of the potato and greens mixture and some of the tempeh in the tortilla and top with grated cheese if desired. Roll the tortilla to form a burrito, place on individual plates and spoon or pour chili sauce over the top. Can be garnished with shredded lettuce, sour cream, chopped tomatoes, cilantro, olives, etc.
