Continuing the theme of veganuary I wanted to explore vegan meals that have a higher level of protein, so here is a delicious recipe for Smoky Mexican Tempeh Tortillas. I love Mexican food and flavours; tortilla wraps are so versatile but you could also use tacos if you prefer.  

I particularly like the mix of peppers, beans, tomatoes, avocados and thick yogurt (and I love coconut yogurt) but you could use soured cream. Wrapping them all up together forms a delicious mix of Mexican flavours. Normally you may add some meat to the tortillas – classically beef or chicken, but I wanted to make a vegetarian or vegan version and so here I have used Tempeh made from soya beans, which is not unlike tofu. Paprika and cumin add in the smoky flavours and if you like it a bit hotter you could also add some chilli powder – adding in flavours is important to make the Tempeh more tasty! 

It is super easy and quick to make and provides a protein packed meal to enjoy while dreaming of hotter climes! 

Ingredients – Serves 4

1 tablespoon rapeseed oil

1 red onion chopped

2 peppers chopped

2 teaspoons cumin

2 teaspoons paprika

200g tempeh cut into bite size pieces

400g can kidney beans, drained

400g can chopped tomatoes 

To serve

4 tortillas (I like gluten free ones)

1 avocado sliced 

Thick yogurt (I like coconut yogurt) or soured cream  

Method Smoky Mexican Tempeh Tortillas

1. Heat the oil in a fry pan

2. Add the onion and peppers – cook until tender and starting to char 

3. Add the spices, cook for 2 more minutes while stirring 

4. Add tempeh, beans and chopped tomatoes and cook for about 5-10 minutes until the tempeh is cooked through and the sauce quite dry. 

To serve 

1. Warm the tortillas as per pack instructions 

2. Place the tempeh and bean mix onto the tortilla 

3. Add slices of avocado and thick yogurt 

4. Wrap and Enjoy!