Spicy Tempeh and Black Bean Burritos With Lime
By: Vegiegail
Published: Monday, August 30, 2010 - 9:54pm

Ingredients




2 12s oz packages tempeh
4 tablespoons soy sauce
3 tablespoons lime juice
1/2 teaspoon chili powder, more or less, depending on how hot your chili is, and how spicy yo
2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1 can black beans, rinsed and drained
2 teaspoons lime juice, or to taste
10 ounces package spinach leaves (optional)
1 large, ripe avocado
1 package large flour or gluten-free tortillas

Preparation

1 Place tempeh in a steamer basket and steam for 10 minutes. 2 Remove from heat, and allow to cool, before cutting. 3 While tempeh is cooling, combine soy sauce, lime juice, and spices in a large bowl and gently whisk together. 4 When tempeh has cooled, cut into ½-inch chunks, and add to marinade. Gently mix to coat, and let stand for 10-15 minutes, turning, occasionally. 5 Place a large non-stick skillet on medium heat. 6 Add marinated tempeh, and turn occasionally to heat on all sides, for about 7 or 8 minutes. 7 Add black beans, lime juice, any remaining marinade, and spinach if using, and stir to combine. 8 Cover skillet, and allow to heat through. 9 Cut avocado into thin slices. 10 Soften tortillas on a dry non-stick griddle or frying pan. 11 Spoon tempeh and bean mixture down center of a tortilla, place several slices of avocado on top, and roll up, folding in sides as you go. 12 Repeat with remaining tortillas.