Fiesta Burrito (with Lime & Avocado)

Recipe from Blue Zones.

All the flavor, all wrapped up.

Ingredients

• 2 1/2 cups Baby potatoes
• 1/2 Red bell pepper
• 1/2 Red onion
• 1/2 Green pepper
• 1/2 block Tempeh
• 1 1/2 tsps Taco seasoning
• 1/4 cup Cilantro
• 1/2 Lime
• 1/2 Avocado
• 1/2 can No-salt canned black beans
• 2 Large tortilla
• 1/3 cup + 2 tsps Low-sodium salsa

Instructions

1. Preheat the oven to 400 F/205 C.
2. Chop potatoes into small bite-sized pieces. Toss with olive oil and salt. Add to a lined sheet pan and bake for 10 minutes.
3. In the meantime, prep your other ingredients. Thinly slice onions and peppers and toss with olive oil and salt. Crumble tempeh by hand and mix with taco seasoning.
4. Pull potatoes out of the oven. Distribute the tempeh and veggies on the pan evenly, in one layer. Try to avoid overlapping ingredients as much as possible so they can crisp around the edges.
5. You will need to roast for about 30-40 minutes total, depending on how packed the pan is.
6. While roasting, wash the rest of the produce. Chop the cilantro and slice the lime and avocado. Rinse and heat the black beans on the stove until hot. Season to taste.
7. Potatoes and veggies are done when soft throughout and potatoes are golden brown.
8. To plate, fill tortillas with beans, a big scoop of veggies, avocado slices, cilantro, a squeeze of fresh lime and your favorite hot sauce or salsa.