Recipe: Black Bean, Pumpkin, and Tempeh Burritos
Black Bean, Pumpkin, and Tempeh Burritos
1 small onion, diced
1 8 oz. package tempeh, cut into ½ inch pieces
1 can (2 cups) black beans
1 can (2 cups) pumpkin puree
1 tsp. minced garlic
1 Tbsp. cumin
2 tsp. chili powder
½ tsp. cinnamon
1 chipotle pepper in adobo sauce, finely minced
1 red bell pepper, chopped
3 green onions, thinly sliced
2/3 C. shredded Mexican cheese blend
4 8-inch tortillas
Heat oil in a large skillet; add the onion and sauté over medium-high heat until softened and beginning to brown, about 5 minutes. Add tempeh to the pan, stirring occasionally until the tempeh turns a light golden brown color.
Turn heat down to medium low and add the garlic, cumin, chili powder, and cinnamon, stirring until fragrant, about 1 minute. Mix in black beans, pumpkin puree, and chipotle pepper stirring to incorporate. Let the mixture cook for a few minutes until it thickens slightly, then mix in pepper, green onions, and shredded cheese.
Spoon mixture into tortillas, and roll into burritos. Serve plain or with sour cream and salsa verde on the side.
1 small onion, diced
1 8 oz. package tempeh, cut into ½ inch pieces
1 can (2 cups) black beans
1 can (2 cups) pumpkin puree
1 tsp. minced garlic
1 Tbsp. cumin
2 tsp. chili powder
½ tsp. cinnamon
1 chipotle pepper in adobo sauce, finely minced
1 red bell pepper, chopped
3 green onions, thinly sliced
2/3 C. shredded Mexican cheese blend
4 8-inch tortillas
Heat oil in a large skillet; add the onion and sauté over medium-high heat until softened and beginning to brown, about 5 minutes. Add tempeh to the pan, stirring occasionally until the tempeh turns a light golden brown color.
Turn heat down to medium low and add the garlic, cumin, chili powder, and cinnamon, stirring until fragrant, about 1 minute. Mix in black beans, pumpkin puree, and chipotle pepper stirring to incorporate. Let the mixture cook for a few minutes until it thickens slightly, then mix in pepper, green onions, and shredded cheese.
Spoon mixture into tortillas, and roll into burritos. Serve plain or with sour cream and salsa verde on the side.