1/2 red onion, diced
1/2 red bell pepper, diced
1/2 cup frozen sweet corn, thawed
1 cup broccoli florets
1 cup salsa
1 (15 ounce) can black beans, drained
1 (8 ounce) block tempeh (I use White Wave)
cumin, to taste
chili powder, to taste
1 (8 ounce) package vegan cheese, shredded
1. Sauté the onion and pepper until soft, and add the corn and broccoli, cooking until tender.
2. Add the salsa, beans, tempeh and spices, and cook on low heat for about 15 to 20 minutes, long enough for the tempeh to get cooked through.
3. Put portions on tortillas, sprinkle with vegan cheese, and roll up.