Mexican-style burritos

Grate the sweet potato and cut the pepper into strips. Heat a large, deep frying pan, add the olive oil and fry the vegetables for 2-3 minutes. If they tend to stick to the bottom of the pan, add a little water and cook for a further 2 more minutes.
Finally, add the ground tempeh, corn and all the spices, add salt and pepper to taste and mix. Remove the pan from the heat.

Puree the avocados. Add a little to each tortilla and a little sweet salsa. Top with Tex Mex tempeh filling and sprinkle with grated cheese to taste.
Roll into burritos.
Heat another pan over medium heat and spray with cooking spray. Brown the burritos for 1 to 2 minutes on each side or until golden brown. Repeat with the remaining burritos and serve with salsa, if you wish.

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