Sensational Tempeh Burrito
This is the best Burrito ever. I can eat it every evening (and do) changing the stuffings every night depending on what's in my fridge.
- 1 TBSP EVOO
- 1 garlic clove, thinly sliced
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 1 habanero (choose how much you can handle) (Optional)
- a handful kale or collard greens, de-stemmed thinly sliced
- 3 oz tempeh, crumbled
- 1/3 cup unsalted cooked beans (black, red, adzuki) ((in a can))
- 1/3 cup broccoli chopped in small pieces
- 1/2 lemon juice
- 1 TBSP fresh cilantro (for topping)
- 1 TBSP red cabbage, thinly sliced (Keep raw for topping)
- 1 burrito tortilla (flour or corn)
warm up the oil in a wok or pan at medium heat and add the cumin and smoked paprika. When the aroma's are released, add the garlic, habanero and sauteed for a minute, then add the crumbled tempeh and cook until golden (reduce heat if necessary).
Add the greens, broccoli and cook until the leafy greens and broccoli become bright green and "relaxed", al dente.
Add the lemon juice.
Add the cooked beans and keep cooking until they're warm.
In another pan, warm the burrito tortilla following package instructions
In a plate, place the stuffing in the middle of the burrito, top with fresh cilantro and raw cabbage and roll it up
Enjoy immediately or freeze.
