Made with our own
Peri Peri Tempayy (Tempeh) Burrito
Ingredients
-
200 gm
Spicy Peri Peri Tempeh Cubes
-
120 gm
Black beans boiled
-
6 gm
Chilli powder
-
15 gm
Ground cumin powder
-
To taste
Salt
-
4 tbsp
Olive oil
-
80 gm
Fresh corn kernels
-
2 Tbsp
Fresh lime juice
-
200 gm
Boiled brown rice
-
20 gm
Chopped fresh coriander
-
50 gm
Romaine lettuce
-
80 gm
White cheese
-
120 gm
Fresh salsa
-
80 gm
Light sour cream
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1 no
Tortilla
Method:
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Combine boiled beans, water(60ml), chili powder, cumin powder, and salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.
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Heat oil in a medium-size fry pan over medium-high. Add corn and Peri Peri Tempayy, stirring occasionally, until slightly charred all the sides of Tempayy, about 6 minutes. Sprinkle with ½ teaspoons of the lime juice and salt. Set aside.
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Cooked brown rice in a pan, Stir in 2 tbsp coriander leaves and ½ tsp lime juice and salt.
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Prepare fresh salsa with, chopped onion(60gm), chopped tomato(60gm), chopped coriander leaves(5gm), chopped Green Chilli(2gm), Cumin powder(2gm), Crushed pepper(pinch), Salt (to taste) and Lemon juice (1/2 tsp).
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Prepare sour cream with Cream(70gm), lemon juice(10gm), salt (to taste)- mix well.
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Assembling, place tortilla on a plate, add iceberg lettuce, rice, black bean, Tempayy, corn, sour cream, and salsa.
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Roll tortilla in a cylindrical shape and sear it on a griller with oil/ butter
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