Tex-Mex Skillet
Ingredients
- 1 tablespoon olive oil
- 1 bell pepper diced
- 1 can fire roasted tomato
- 1 jalapeno pepper diced
- 1 red onion diced
- 2 cloves garlic chopped
- ½ bunch cilantro chopped
- 1 15 ½ can black beans, drained and rinsed
- 1 cup tvp
- 12 oz. frozen corn
- ½ cup water
- 2 tablespoon chili powder
- ½ teaspoon salt
- 1 tablespoon cumin
- pinch ground black pepper
- 1 lime juiced
- 1 head of lettuce
- corn tortillas
Instructions
- In a large bowl, rehydrate TVP by covering it with enough hot water to cover. Let stand for about 10-15 minutes.
- Heat a large saute pan over medium heat. Add olive oil, then add bell pepper, ½ the onion, and garlic. Saute for about two minutes.
- Stir in the spices and cook for 1 minute. Then add water, frozen corn, beans, and simmer for several minutes. Then add½ of the cilantro.
- To make salsa, mix the canned tomatoes, the rest of the onion, jalapeno, cilantro, lime, salt, and pepper to make a salsa.
- Heat tortillas, fill with mixture, and top with salsa, and lettuce.
Notes
Tried this recipe?Let us know how it was!
