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!
SO HOW'D IT GO?
This was a great easy recipe. It did seem kinda bland though and as I am not much of a cook (yet) I'm not sure what to add, but it needs something or maybe more of what it already has listed in the ingredients.
I enjoyed these, I think I could have used a bit more seasonings and more juice (all I had was some pineapple - so I crushed it up, and I also added some lime juice as suggested by other people above) but next time I'll add more juice. I also added some diced sweet potato and a small zucchini sliced up - which me and my hubby think were great additions! (corn night be good too) My tempeh was a 3 grain tempeh from TJ's and so it already had brown rice in it - so, I cooked some quinoa on the side instead - but really I think it was unnecessary - next time I'll just cook up the tempeh mix and be happy! Thanks for the great recipe idea using tempeh - I am new at cooking with it and were really starting to like it a lot!
These were yummy! Instead of the seasonings listed, I just used an unmeasured amount of taco seasoning, worked great! I also didn't have either juice so I used lime juice as one previous reviewer did and it added a great flavor. Used a can of plain tomatoes (that was all I had) and didn't add any chili's since I was feeding it to my youngins! I'm having the leftovers for lunch ;)b
;D I love me some El Indio tempeh burrito and had been craving it for days. I tried this recipe with only a few tiny alterations, and was bowled over. I will be enjoying the leftovers for a couple of days so it's a good thing it tastes SUBLIME. Like the previous reviewer, I used spices to taste. My substitutes were: lime juice instead of orange or grapefruit, and plain canned chopped tomatoes with 2 hot chilis, gutted - (those seeds will KILL you LOL) and minced up and added (rather than tomatoes with chilis already in them - I prefer to control how much chilis there are.). My thanks to the poster.
:)
This recipe is quite good. It's easy enough, and the ingredients are common enough, that I can prepare it "in a flash" as it says. The only comment I'll make is that I ended up adding a lot more spices (I just do things "to taste" since I like a lot of flavoring) but that's just personal preference.
Also, I used "Follow Your Heart Gourment Vegan Nacho Cheese" inside these, just shredded some up and put it on top of the mixture after I spooned it in the burritos, and added a dollop of sour cream. It made ten burritos for the two of us, and we ate off them for a couple of days. Very filling, and delicious!