Toasted Tempeh Burritos2013-09-19
- Yield : 8 burritos
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
Today’s recipe is from Brandon Frye, Founder of Forks to Feet. He enjoys cooking meals that enhance his performance as a long-distance runner. He has also learned that plant-based nutrition is the way to go for endurance sports. Making recipes that won’t break the bank is an added bonus! You can find more of his recipes over at ForkstoFeet.com.
Looking for a way to turn cheap everyday ingredients into a food fiesta the whole family will enjoy? These inexpensive burritos are pleasing to herbivores and omnivores as the tempeh brings out a meaty texture in these veggie-packed treats. You can try variations of this recipe adding black beans, garlic, peppers, quinoa, or any other plant-based provision your heart desires!
Estimated Cost Per Serving: $0.81
- 8 Whole Wheat Flour Tortillas
- 1 - 8 oz. package Tempeh
- 1 cup Broccoli (chopped)
- 2 medium Carrots (diced)
- ½ cup Yellow Onion (chopped)
- 1 cup mushrooms (diced)
- 3 Roma Tomatoes (diced)
- 2 tsp. Olive Oil (or your favorite cooking oil)
- 2 tsp. Ground Cumin
- 2 tsp. Chili Powder
- 1 tsp. Salt
Heat large pan on medium heat, adding 1 teaspoon of extra virgin olive oil.
When pan is heated, add tempeh, crumbling it in your fingers as you place it in the pan. Cook tempeh until it turns crispy and golden brown all over.
Add remaining ingredients to pan, including the other teaspoon of olive oil and seasonings.
Cook on medium-low heat (covered) for about 10-15 minutes or until carrots are cooked all the way through. Stir occasionally to be sure everything is cooked evenly.
Scoop this delicious filling and place it into a flour tortilla. Enjoy!