Cheesy Taco Skillet

| 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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