Remember last week when I started, “Recipes for Mom?”

Well, while I was in Telluride, my mom prepared a guest post, with a recipe for ME! I thought this was incredibly cute + clever and I obviously had to share it with you guys!! Plus, it looks delicious + easy!

She even took food photos!!

….

From my mom:

I decided to "healthify" my burrito recipe which I got from a friend back in 1975, when Ashley's dad and I lived in Fort Collins, after we got married. So, ground chuck was removed and TJ's tempeh was substituted. After getting some tempeh cooking advice from Ashley, on her way to Telluride, here's how it came down:

I browned a package of TJ's original flavor tempeh (sprinkled with garlic powder, Lawry's seasoned salt, and TJ's Mexican seasoning mix) in 2 tbs EVOO. Then added a cup or more of fresh diced tomatoes, and soon after 1/2 cup corn, and 1/2 cup diced onions. Cooked this on medium, until most of the tomato liquid was absorbed.

I microwaved 1/2 can of organic "black" refried beans (1st time used) and then spread some in the middle of 2 *flour tortillas. After, put several spoons of the tempeh mixture on the beans, and sprinkled with shredded **Mexican 4 cheeses. Rolled up the tortillas and turned seam side down on a baking pan, and baked for about 8 min. at 325, just until edges start to brown.

Removed from oven and sprinkled on more cheese, along with shredded lettuce, diced tomatoes, sliced black olives, mild salsa, and a few dollops of light **sour cream.

All I can say is "delish", and we didn't even miss the meat in it. Also, have enough leftover for 2 more burritos! Tempeh score!

*Note: If Ashley was here, I would have used GF or brown rice tortillas.

**Note: Mama Pea might enjoy this recipe too, with soy cheese and sour cream! (-;