Ingredients
Click an ingredient to check it off as you cook.
Preparation
Grate the sweet potato and cut the bell pepper into strips.
Heat the olive oil in a large deep skillet and sauté the vegetables for 2 to 3 minutes. If they start sticking to the bottom of the pan, add a splash of water and cook 2 minutes more.
Finally, add the ground tempeh, the corn and all the spices, season with salt and pepper to taste and stir. Take the pan off the heat.
Mash the avocados. Spread a little on each tortilla, along with a spoonful of mild salsa.
Top with the tempeh filling, then sprinkle with shredded vegan cheese to taste.
Roll into burritos.
Heat another skillet over medium heat and coat it with cooking spray.
Brown the burritos 1 to 2 minutes per side, until golden.
Repeat with the remaining burritos and serve with salsa, if you like.
