Equipment
- stove
Ingredients
- 1 red onion, diced
- 5 garlic cloves, minced
- 8-10 mini sweet peppers, chopped
- 2 tbsp tomato paste
- 2 tbsp taco seasoning
- 2 tbsp nutritional yeast
- 1 cup textured vegetable protein
- 1 cup vegetable broth, plus more if needed
- 14 oz canned diced tomatoes with green chiles
- 1 pouch Palmini Heart of Palm Rice, rinsed and drained
- 2 tbsp sriracha, optional
- 14 oz canned black beans, rinsed and drained
- 1 cup yellow sweet corn
To Serve Ingredients
- ½ bunch cilantro, chopped
- ½ cup crushed tortilla chips
- 1 avocado, sliced
Method
- Heat a large skillet over medium low heat and add a splash of water, broth or avocado oil to coat. Add in the onion and garlic and sauté for 2-3 minutes until fragrant and tender. Add in the peppers and sauté for another 2 minutes. Add the tomato paste, taco seasoning, and nutritional yeast and stir to combine, toasting the spices and caramelizing the tomato paste. Pour in a splash of water or broth to deglaze as needed.
- Add in the TVP, broth, tomatoes, Palmini rice and optional sriracha for extra spice. Stir to combine and bring to a simmer, adding more broth if it feels too dry. Fold in the beans and corn, cover and reduce heat to low. Cook for 5 minutes.
- Remove lid, top with cilantro, crushed tortilla chips and avocado. Enjoy!
Nutrition
Serving 1servingCalories 440kcalCarbohydrates 64gProtein 25gFat 13gSaturated Fat 2gPolyunsaturated Fat 3gMonounsaturated Fat 6gTrans Fat 0.01gSodium 1020mgPotassium 1195mgFiber 21gSugar 13gVitamin A 2559IUVitamin C 102mgCalcium 184mgIron 7mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
