Black Bean and Tempeh Burritos in a Flash
1 cup uncooked brown rice
olive oil, as needed
1 medium onion, chopped
3-4 cloves garlic, crushed or chopped
1/2 teaspoon chili powder
1/4 teaspoon cumin
salt, to taste
1 (12 ounce) package tempeh, crumbled
1 (15 ounce) can black beans, rinsed and drained
1 (13 1/2 ounce) can tomatoes with green chiles, drained
1/4 cup orange or pineapple juice
tortillas, to serve
salsa, for garnish
vegan sour cream, for garnish
1. In a saucepan, prepare rice according to package instructions. In a separate large frying pan, heat 1 tablespoon olive oil over medium-high heat.
2. Add onion and cook for 5 minutes or until transparent. Add garlic and cook for 1 more minute. Add spices and salt and stir.
3. Add tempeh and cook for another 4-5 minutes until browned. Add black beans and tomatoes with green chiles. Stir in the orange or pineapple juice. Let ingredients cook together about 15-20 minutes.
4. Place black bean mixture into tortillas with a couple spoonsful brown rice. Top with salsa and vegan sour cream and enjoy!