I think burrito’s don’t need any introduction. They are easy and quick to make, a great way to get rid of your leftovers and you can have them at any point of the day. And let’s admit it, everyone loves them.

I’m sure you’ll love this burrito as well. This vegan burrito is filled with beans and tempeh and therefore also high in protein. The burrito is super simple to assemble, as a burrito should be. But if you want to put in some extra work, you can make a lot of the ingredients yourself (and we recommend it). Especially the guacamole.

Ingredients (serves 2)

2 big tortilla’s

150 grams of tempeh

One red onion

Half a can of black beans

One (red) bell pepper

Salsa sauce of your choice

2 cloves of garlic

Juice of half a lime

2 tablespoons of Chili powder

2 tablespoons of Ground cumin

2 tablespoons of Paprika powder

1 tablespoon of Ground coriander

Salt & Pepper to taste

For the guacamole you’ll need:

One Avocado

Chili flakes

Salt & Pepper to taste

A small part of a tomato

Juice of half a lime

Optional ingredients

Lettuce

Coriander

Rice

Vegan sour cream

Instructions

Chop up all your vegetables in bite-sized pieces Add all spices to a bowl and mix them together Heat oil over medium heat. Add onion and cook 4-5 minutes. Add tempeh crumbles, tomato, pepper, spices, and lime and cook until warmed through, another 4-5 minutes. Remove from heat Heat up your tortilla (We recommend to do this in a pan, this way it gets a little bit more flavour and texture) Assemble! Serve your tortilla with filling, guacamole, sauce, and/or cilantro!

Item Calories (Per serving) Protein Fat Carbs Total 700 28.3 28.6 77.8 1 tortilla 189 4.5 4.5 32.5 75 gram tempeh 112 9 5.5 4.3 Half of a red onion 17.5 0.5 0.5 3.5 50g dried black beans 170 11 0 32 1 clove of garlic 8 0.2 0.1 1.5 Half of a Red bell pepper 13 0.5 0 2.5 Half of an avocado 188 2.6 18.1 1.5