Last week, Flo and I drove to Frankfurt to shop in the Main-Taunus-Zentrum. The mall is really really well done and there are great shops. The vegan food is only mediocre. Asians were all pasta with egg and also in the kebab shop there was not even a vegetarian dish on the menu, let alone falafel. And otherwise you only found the usual suspects like McDonalds, North Sea or even a snack bar with the Hessian name “Best Worscht in Town”. My mood threatened to tip, because when I’m hungry is really not joking with me: D Luckily we have but then the Mexican fast food chain “Chidoba Mexican Grill” discovered that offers on their menu several vegan and vegetarian dishes. So our shopping trip was saved. ; -) We both opted for a vegan burrito with lots of fresh vegetables, rice, black beans, guacamole and salsa. As an accompaniment there were Pepper Corn Fries and Nachos.

Since we were really excited about the burrito, we thought we’d have to try it out at home as well, so yesterday there were vegan burritos with BBQ tempeh, grilled vegetables, tomato rice, a salsa-bean-corn mix and a lot Guacamole. Unfortunately it did not work as well with our roles as with the bought burritos, but there are toothpicks or aluminum foil, which can help a bit. 😉 In terms of taste, we were definitely very confident! Although the list of ingredients is very long, many of the ingredients are spices or canned foods (such as corn, kidney beans, or salsa mix tomatoes) and it’s quick.

Vegan burritos with BBQ tempeh
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Cook Time
30 min
Cook Time
30 min
  1. For the tomato rice
  2. 125 g of whole grain rice
  3. 1 tbsp tomato paste
  4. 1 pinch of chilli flakes
  5. 1 pinch of sweet and sweet paprika
  6. possibly 1/2 El oil
  7. For the BBQ tempeh
  8. 200 g tempeh
  9. 1 El BBQ sauce
  10. 1 pinch of smoked salt
  11. 1 Tl sweet-sweet paprika spice
  12. 1 Tl hot paprika powder
  13. 1/2 onion
  14. 2 liters of water
  15. For the grill vegetables
  16. 1 small zucchini
  17. 1 small pepper
  18. For the salsa-bean-corn mixture
  19. 1/2 onion
  20. 1 chopped garlic clove
  21. 1 can of lumpy tomatoes
  22. 1/2 tsp cumin
  23. 1/2 Tl ground coriander
  24. Season the chilli flakes as you like
  25. 1 pinch of salt
  26. 1 pinch of pepper
  27. 1 can of kidney beans
  28. 1 can of corn
  29. For the guacamole
  30. 1 ripe avocado
  31. 1 chopped garlic clove
  32. 1 tl of fresh lemon juice
  33. 1 tomato
  34. 1 pinch of salt
  35. 1 pinch of pepper
  36. For the wraps
  37. 1 pack of tortilla wraps
  38. Some salad leaves
  1. Prepare the rice according to the package instructions.
  2. Dice the tempeh and fry in oil with half an onion (also diced). After one minute, add the BBQ sauce and spices. Fill with two tablespoons of water and sauté the tempeh in the marinade for a few minutes until crispy.
  3. In the meantime, cut the peppers and the zucchini into strips or cubes and add to the tempeh. Fry for about 3 minutes.
  4. For the salsa beans and corn mixture, dice the other half of the onion and sauté in a glass of oil. Chop the garlic clove and add. Add the chunky tomatoes from the tin and let them boil down for a short time. Then season with cumin, coriander, salt, pepper and chilli flakes. Rinse the corn and kidney beans well and add.
  5. In the meantime, place the cooked whole grain rice in a pan and stir in a tablespoon of tomato puree and season with paprika, salt and possibly chilli flakes. Add a little oil at will, so that the rice is not so dry.
  6. Finally, wash the lettuce leaves and cut into strips and prepare the guacamole. Halve the avocado, remove it from the skin with a spoon and crush with a fork. Stir in the chopped garlic clove and the lemon juice and salt and pepper to taste. Dice the tomato and stir.
  7. Serve the wraps briefly in the oven or pan and then fill with the ingredients and roll up. Leave a little space at the bottom so that you can turn the wrap around. If it does not hold so well you can fix the wrap with toothpicks or wrap it with aluminum foil.