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Ingredients
- ½ cup Tenayo Poblano Barbecue Sauce
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 block tempeh, sliced into strips
- 4 large flour tortillas
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- ½ cup corn kernels
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup diced red onion
- Pico de gallo, for serving (optional)
- Sour cream/vegan sour cream, for serving (optional)
Instructions
- In a medium bowl, whisk together ¼ cup Tenayo Poblano Barbecue Sauce, olive oil, lime juice, smoked paprika, salt, and pepper. Add the sliced tempeh to the bowl, ensuring all pieces are evenly coated. Let marinate for at least 10 minutes or overnight.
- Heat a skillet over medium heat and cook the marinated tempeh strips for 3-4 minutes on each side, or until golden brown and crispy. Remove from heat and set aside.
- In the same skillet or a microwave-safe container, warm the cooked rice, black beans, and corn.
- Lay out each flour tortilla. Divided the warmed rice, black beans, and corn evenly among the tortillas, followed by the shredded lettuce, diced tomatoes, and red onion. Top each with a few strips of cooked tempeh.
- Drizzle additional Tenayo Poblano Barbecue Sauce over the filling in each burrito. Fold in the sides of the tortilla and roll tightly.
- Slice in half and place the burritos on plates, serve with a drizzle of Tenayo Poblano Barbecue Sauce, pico de gallo, and sour cream.
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