| CHEESY TACO SKILLET |
A one pan meal with beefless grounds for protein, pinto beans for carbs, and a melty cheesy top for fats and pleasure :)
We enjoyed this as two big helpings but you could split it in three and add some tortillas for a fun taco night straight from the skillet!
Recipe makes two large servings
Macros per serving:
505 cals - 21g fat - 46g carbs - 33g protein
Ingredients:
1 - 340g package beefless grounds
1 tbsp avocado oil or preferred cooking oil
1 - 398ml can pinto beans, drained and rinsed
2 cups frozen vegetable mix (I buy this at Costco and it's SO good!)
1 tbsp tomato paste
2 tbsp taco seasoning (or a mixture of paprika, garlic powder, onion powder, oregano, cumin and chili)
2 tbsp pickling liquids from a jar of pickled jalapenos (alternatively use lime juice)
50g or 1/4 brick vegan cheddar cheese, grated
1/4 cup pickled jalapenos
1/4 cup fresh cilantro, chopped
Recipe:
Warm a pan to medium heat.
Add oil, coating the bottom.
Add in beefless grounds and sautee for 3-4 minutes or until browning.
Add in pinto beans, frozen vegetable mix, tomato paste, taco seasoning, pickling liquids, salt and pepper. Mix well.
Cook for 5-6 minutes or until everything is hot and cooked through.
Sprinkle grated cheese across the pan and place a lid over it.
Reduce heat to low.
Keep the lid on for 2 minutes or until cheese is fully melted.
Remove from heat and add fresh cilantro and pickled jalapenos.
Enjoy as is (that's what I do!) or grab some tortillas and scoop the hot filling into each one as a super filling and tasty taco/burrito!
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