Peri Peri Tempayy (Tempeh) Burrito

Combine boiled beans, water(60ml), chili powder, cumin powder, and salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.

Heat oil in a medium-size fry pan over medium-high. Add corn and Peri Peri Tempayy, stirring occasionally, until slightly charred all the sides of Tempayy, about 6 minutes. Sprinkle with ½ teaspoons of the lime juice and salt. Set aside.

Cooked brown rice in a pan, Stir in 2 tbsp coriander leaves and ½ tsp lime juice and salt.

Prepare fresh salsa with, chopped onion(60gm), chopped tomato(60gm), chopped coriander leaves(5gm), chopped Green Chilli(2gm), Cumin powder(2gm), Crushed pepper(pinch), Salt (to taste) and Lemon juice (1/2 tsp).

Prepare sour cream with Cream(70gm), lemon juice(10gm), salt (to taste)- mix well.

Assembling, place tortilla on a plate, add iceberg lettuce, rice, black bean, Tempayy, corn, sour cream, and salsa.

Roll tortilla in a cylindrical shape and sear it on a griller with oil/ butter