Tempeh Taco Wraps
These flavorful tempeh taco wraps are quick to prepare, low in calories, and high in protein, making them a perfect healthy meal.
10 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
31g protein
45g carbs
9g fat
Ingredients
For 4 servings
- 400 g tempeh
- 4 whole wheat tortillas
- 1 cup frozen corn
- 1 red bell pepper
- 2 tablespoons fresh lime juice
- 400 g canned black beans
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1/4 cup fresh cilantro
Instructions
- 1
Dice the tempeh into small cubes. Heat olive oil in a large skillet over medium-high heat.
- 2
Add the tempeh to the skillet and cook for 5 minutes until golden brown, stirring occasionally.
- 3
Dice the red bell pepper and add it to the skillet with the frozen corn. Stir and cook for another 3 minutes.
- 4
Rinse and drain the black beans; add them to the skillet along with chili powder, cumin powder, lime juice, salt, and black pepper. Stir well to combine, then allow to heat through for 2-3 minutes.
- 5
Warm the whole wheat tortillas in the microwave or oven for about 30 seconds until pliable.
- 6
Place an equal amount of the tempeh mixture onto each tortilla, sprinkle with chopped fresh cilantro, and wrap them up tightly. Serve immediately.
Cook it this week.
NeatEat plans Tempeh Taco Wraps — and the rest of your week — around your budget, groceries included.