Gluten Free Quick and easy Vegan Burritos made with Cuban Flavors
Course Lunch
Cuisine Mexican
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 2People
Calories 314kcal
Author Healing Tomato
Ingredients
4Mission® Gluten Free Soft Taco Tortillas
1tbsp.Oil
1tspCumin Seeds
1Carambolagreen colored, julienned
¼Green Bell Pepperjulienned
¼Red Bell Peppersjulienned
¼Red Onionjulienned
1TbspCuban Seasoning
¼cupTempehcrumbled
1cupBlack Beans
¼cupArtichoke Heartsroughly chopped
½Jalapenodeseeded, roughly chopped
1.5cupSofrito
Instructions
Heat a pan on medium heat for 30 seconds
Add the cumin seeds and carambola
Cook for 7 minutes or until they are slightly browned
Add the onions and bell peppers
Cook for about 7 minutes or until the bell peppers have softened
Add the tempeh and artichoke hearts
Cook for 2 minutes before adding the black beans
Add the jalapeno, cuban seasoning and sofrito
Cook until the water has dissipated
Set it aside to cool for a few minutes
Heat a skillet for 2 minutes on medium before placing the tortilla on it
Heat both sides of the tortilla for 10 seconds
Place about 2-3 tbsp. of the burrito mixture in the middle
Roll it up in a burrito and set it aside
Repeat until all the burrito mixture is used
Eat immediately or freeze for up to 6 months
Notes
- If you can’t find carambola, use green apples. Cut them into long strips and cook for about 5 minutes. Do not remove the skin- When ready to eat, do not thaw the burrito. Place the frozen burrito in a toaster oven that has been heated to 400°. Toast the burrito for about 5-7 minutes and serve.