Burritos: The Other Love of My Life

This recipe is a healthier, equally-as-satisfying version of my favourite take-out:

2 cups cooked brown rice (I use soup stock instead of plain water, but you can do what you like)
1 cup cooked black beans
2 avocados, smashed
12 slices Henry’s tempeh
2 cups shredded iceberg lettuce
1 diced tomato
1 sweet onion
1 red onion
2 sweet peppers (pick your favourite colour–I chose orange)
1 cup grated Daiya grated cheddar/cheddar/pepper jack cheese
2 tbsp cayenne pepper
2 tbsp chili powder
1 tbsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 pinch crushed red chili flakes
Chipotle peppers, diced (as many as you like, or none)
Cilantro (optional)
Sriracha (optional)
Large tortilla wraps (I use flax/ancient grain)
1 tbsp olive oil
1. Heat pan on med-high heat, add olive oil.
2. Add onions, chipotle peppers, and spices; stir occasionally; cook until onions are translucent.
3. Add sweet peppers and tempeh strips to pan. Stir.
4. Turn down heat to low. Cook for about 5 minutes or until peppers reach desired doneness.

Building the Perfect Burrito

Layer 1: Tortilla. Obviously, but make sure your tortilla is fresh and pliable. Sometimes it helps to heat them up a touch.
Layer 2: Smashed avocados. These will not only give you a dose of healthy fats, they will hold your cheese in place–let’s get our priorities straight. Put them in the centre of the tortilla.
Layer 3: Cheese/Cheese-like product. Place in the middle of the tortilla, atop the avocado.
Layer 4: Rice. Hot rice + Cheese = gooey deliciousness.
Layer 5: Beans. Not only are they the magical fruit (according to my dad), but they are full of protein, fibre, and other good-for-you nutrients.
Layer 6: Place tempeh, onions, and peppers on top of beans. I like to try and get an even distribution, so each bite will have a little bit of each ingredient…but that’s kind of crazy.
Layer 7: Shredded lettuce.
Layer 8: Diced tomato.
Layer 9: Cilantro.
Layer 10: Sriracha. A lot. (But I’m saucy like that, you can mellow it out by doing something cooler, like tziki sauce or a low-fat Catalina dressing.)

Wrapping It Up

I found a quaint video to show you how to wrap a burrito like a pro:



Vegan Tofu Brown Rice Wrap

I’m starting to get very…granola in my approach to nutrition. This recipe is so tasty, I had to go back for seconds!




2 tbsp natural, creamy peanut butter
1 tbsp vegetarian hoisin sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp chili flakes
1/3 cup water

1 tbsp lime juice

2 cups cooked brown rice
1 pkg firm tofu, crumbled and drained
1/2 red cabbage, cut for cole slaw*
2 carrots, cut into matchsticks*
1 cucumber, seeded and cut into matchsticks *
1/2 red onion, cut into straws*
1 cup fresh cilantro
1 tsp garlic, minced
1 tsp fresh ginger
2 tsp sriracha
1 tbsp dark sesame oil
2 tsp sugar
4 tbsp low-sodium soy sauce or tamari

*feel free to substitute for other vegetables or ingredients that better suit your tastes; I recommend red, yellow, or orange peppers, sprouts, green cabbage, green onions, jicama, mango.

Directions – Sauce
Combine all ingredients, except lime juice, into a sauce pan. Cook on medium heat, stirring occasionally, until heated throughout (about 10 minutes). Add lime juice. Stir. Set aside.

Directions – Filling
Add sesame oil to pre-heated pan (medium heat); add crumbled tofu to pan and stir. Cook for about 4 minutes. Add soy sauce, garlic, ginger, sriracha, sugar, and a pinch of cilantro to the tofu mixture. Cook for 10 minutes. Remove from heat, set aside.

Using lettuce leaves, rice paper wraps, or tortilla wraps, put 1 tbsp of the sauce on the wrap/lettuce leaf; put 1/3 c. brown rice on top of sauce; place tofu mixture on top of rice; top with cabbage, carrots, cucumbers, and a pinch of cilantro; add extra sriracha if you are feeling spicy.