Protein Powered Mexican Skillet

One of the most common questions about going meatless is “but where do you get your protein?” This recipe will answer that question.  Between the black beans, veggie “meat” crumbles and brown rice, this meal has more protein than you even need.  Plus, it happens to be absolutely delicious, and is a one-pot meal!  The veggie-meat has 66 grams of protein, the black beans pack 16 grams, and the brown rice has about 10 grams.  These totals are for the entire skillet, which of course one person could surely not eat, but regardless, there’s a lot of protein in there!!  Start your day off with a fruit smoothie with Sunwarrior vegan vanilla pea-protein powder, whole grain toast with almond butter, then a lunch of lentil soup or a salad with veggies, nuts & chickpeas, then eat this meal for dinner, and you are one powerful meatless eater that is not missing out on protein!!!!

Mexican Skillet

Start by sautéing the onions & garlic, then add in the spices, veggie “meat”, tomatoes, beans and rice.  For the veggie “meat”, I used Lightlife Smart Ground Meatless Crumbles.  Such an easy and delicious recipe!

Mexican Skillet

Mexican Skillet

Mexican Skillet

Protein Powered Mexican Skillet

A one-dish Mexican dinner packed with meatless protein and delicious flavors.

Ingredients

  • 1 TBS canola oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 package veggie "meat" crumbles
  • MIM Ocho Spice Mix (cumin, chili powder, coriander, cayenne, garlic powder, oregano, s&p)
  • 2 cups cooked brown rice
  • 1 14.5 oz can diced tomatoes with jalapenos
  • 1 can black beans
  • 3/4 cup vegan cheddar cheese
  • Serve with: corn chips, wraps, avocado, hot sauce

Instructions

  1. Preheat the broiler.
  2. Heat the oil over medium heat, then add the onion and garlic. Cook for a minute or two then add a sprinkle of the spice mix. Cook a few more minutes until onions are tender.
  3. Add in the veggie "meat" crumbles and another sprinkle of the spice mix. Cook for another 5 minutes.
  4. Add in the rice, beans and tomatoes. Sprinkle on more spice mix. Mix well and cook for another 5 minutes until warmed through.
  5. Top the skillet with the vegan cheddar cheese, then move to the broiler and cook for a couple minutes until the cheese is melted.
  6. Enjoy with chips, or scoop into tortillas to make a warm burrito or enchilada. Serve with lots of avocados and hot sauce. Enjoy!

www.meatlessinthemountains.com

 

Mexican Skillet

Mexican Skillet

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