Whole wheat burrito with tempeh, kidney beans and peppers

Ingredients

For 1 serving

• Whole wheat tortillas1
• Tempeh80 g
• Cooked red kidney beans60 g
• Bell peppers80 g
• Onion30 g
• Salsa40 g
• Cumin1 pinch
• Lettuce20 g
• Saltto taste

Contains: gluten, soy,

In season: July – September

Method

1. Crumble the tempeh with your hands; peel and slice the onion; deseed the peppers and cut them into strips; rinse and drain the kidney beans; wash and dry the lettuce.
2. Heat a non-stick frying pan over medium heat and fry the tempeh, onion and cumin for 5 minutes, stirring, until the tempeh is golden and the onion soft; add a splash of water if it sticks.
3. Add the peppers and beans with a pinch of salt and cook for another 5 minutes, until the peppers are tender.
4. Warm the tortilla in a dry pan for 30 seconds per side, until soft and pliable.
5. Fill the centre with lettuce, the filling and the salsa, fold in the sides, roll it up tightly and cut it in half.