Mexi Bello Tortillas

Makes 6-10 tortillas, depending on how much you stuff them 🙂


  • 6-10 La Burrita Corn Tortillas
  • 1 pack mild/medium Mexican taco seasoning
  • 1 pack tempeh
  • 2/3 cup Newman’s Own Black Bean & Corn Salsa
  • 6oz of sliced portobellos
  • 1/2 cup – 1 cup baby spinach, depending on prefrence
  • Non-fat cooking spray
  • 2/3 cup corn (canned or frozen)
  • 2/3 cup water

Preheat oven to 350, spread about a tablespoon of salsa onto each tortillas and let crisp up for about 15 minutes.

Use non fat cooking spray and lightly spray two large skillets; heat. Place tempeh sliced about 1/4-1/2″ thick into one skillet (highly recommend a few dashes of cayenne) and place portobellas and corn into another. Combine your seasoning packets with water according to directions. Pour 3/4 mixture into tempeh skillet and 1/4 mixture into stir fry skillet. Let both cook, covered for 15-20 minutes, turning once. Cook stirfry on low-medium and tempeh on medium-high.

Remove tortillas from oven, toss on a few spinach leaves, add stir fry and tempeh, wrap, eat, enjoy!


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