Chipotle Blace Bean & Tempeh Burritos

Ingredients 

Tempeh Marinade

• 1 block tempeh, crumbled

• 2 tbsp soy sauce or tamari

• 1 tbsp lime juice

• 1 tbsp maple syrup

• 1 tsp smoked paprika

• 1 tsp chili powder

• ½ tsp cumin

• 1 clove garlic, minced

Bowl Base

• 1 cup cooked brown rice or quinoa

• ½ cup black beans, rinsed and drained

• 1 cup corn (frozen or canned)

• 1 cup shredded lettuce or cabbage

• ½ avocado, diced

• ¼ cup salsa or pico de gallo

• Fresh cilantro, chopped

• Juice of ½ lime

Instructions

1. In a bowl, whisk together soy sauce, lime juice, maple syrup, and spices. Add the crumbled tempeh and toss to coat. Let sit for at least 10 minutes (or longer for deeper flavor).

2. In a nonstick skillet over medium heat, cook the tempeh until browned and slightly crispy, stirring occasionally.

3. In a large bowl, layer rice or quinoa, black beans, corn, lettuce, and tempeh. Top with avocado, salsa, cilantro, and a squeeze of lime.

4. Finish with pickled jalapeños, hot sauce, or anything else you love.

Makes 2 servings.

Nutrition per serving: 350 calories, 42g carbs, 10g fat, 21g protein