Tempeh, Sweet Potato, Spinach Burrito
This tasty burrito idea uses tempeh, sweet potatoes and baby greens. This burrito makes a easy healthy dinner recipe or a lunch recipe and is a great way to try some plant based cooking.
This burrito was inspired by one that I had in Boone about 10 years ago at a restaurant that is no longer there. It is has been enjoyed by vegetarians and meat eaters a like. Toasting the tempeh in the skillet makes it a beautiful brown and gives it a nutty flavor.
- 1 large sweet potatoes, organic if possible and local
- 1 package tempeh (I like to use the local Smiling Hara Tempeh http://www.smilingharatempeh.com/ )
- 2 cups cooked black beans
- 1/2 medium onion chopped
- 1-2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- 2 cups fresh spinach or other local greens
- 1/2 cup chopped cilantro (I have been using some from my window seal).
- 1/2 cup salsa (we use the one that we canned http://healthconceptsnutrition.com/blog/2012/09/tomato-reminiscing/
- 1/3 cup shredded cheddar cheese
- 4-6 whole wheat tortillas
- To Roast Sweet Potatoes and Onions: Cube sweet potatoes into 1/2 by 1/2 pieces. Place on cookie sheet along and toss with about 1 teaspoon olive oil. Roast in oven at 425 degrees and add onion. Roast 5-8 minutes or until potatoes and onion are soft and caramelized.
- To make tempeh: Cube tempeh into 1/2 by 1/2 pieces. Saute it in a small amount of oil in a cast iron skillet on medium heat, turning every 5 minutes until browned on most sides. Add chili powder, cumin and garlic to brown lightly. Add about 1/3 cup of water and turn down low and simmer about 5-10 minutes.
- Mix potatoes with tempeh and mix together. To assemble burrito, add 1 cup filling, 1/3 cup spinach, 1 tablespoon cheese and 1 tablespoon salsa. Roll it up like a burrito or fold in half like below. You can make a quesadilla or even use for a nacho filling! You can also add sour cream or Greek yogurt and guacamole if desired!
- Makes 4-6 servings