Black Bean and Tempeh Burrito

Makes 6 servings

1 tablespoon grapeseed oil
1 small onion, minced
1 clove garlic, minced
1 tablespoon ground ancho chilies
1 jalapeño, minced
½ teaspoon ground cumin
1 ½ cups of crumbled tempeh
1 can of black beans, drained and rinsed
6x6" round whole wheat tortillas

1/3 cup New Mexican chili sauce
½ cup diced avocado
½ cup cilantro leaves

Heat a cast iron griddle or heavy gauge sauté pan over a moderately high heat and add oil, onion, garlic, ancho chili, jalapeño, and cumin sautéing for 2 to 3 minutes, add tempeh and black beans and heat until warmed through.

Warm tortillas briefly over the gas flame on your stove or in the oven dived filling into the 6 tortillas and roll up. Serve with a garnish of New Mexican chili sauce, avocado and cilantro.

New Mexican Chili Sauce

3 or 4 New Mexican chilies, seeded, rinsed and stems removed
1/3 to ½ cup of water

Place chilies and 1/3 cup of water into the blender and process until smooth. Add water as needed to create a pourable sauce consistency. This will keep for months in the refrigerator.

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