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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 271.9
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 906.8 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 15.2 g
  • Protein: 17.6 g

View full nutritional breakdown of Easy Mexican TVP Helper calories by ingredient
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Easy Mexican TVP Helper

Submitted by: CARLASKIS

Introduction

This is a super easy dinner you can make in a skillet. It's really delicious served over rice, barley, or whole wheat pasta. The sodium is really lower than stated if you rinse your beans before adding. This is a super easy dinner you can make in a skillet. It's really delicious served over rice, barley, or whole wheat pasta. The sodium is really lower than stated if you rinse your beans before adding.
Number of Servings: 4

Ingredients

    Bob's Red Mill TVP, 0.5 cup
    Olive oil, 1 T
    Garlic, 4 cloves diced
    Onions, raw, 1 cup chopped
    Carrots, raw, 1 medium shredded
    Jalapeno Peppers, 1 pepper diced
    Low sodium soy sauce, 1 T
    Poultry seasoning, .5 t
    Petite Cut Diced Tomatoes w/ Jalapeno, 1 can (14.5 oz)
    Dark red kidney beans rinsed & drained, 1 sm. can
    Kale, 4 cup, chopped
    Chili powder, 1.5 tsp
    Cumin, .5 tsp
    Oregano, .5 tsp

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Directions

Put TVP in a bowl & pour a little less than 1/2 c boiling water over it. Leave it for 10 minutes. In the meantime, saute the garlic, onions, carrots, & jalapeno pepper in olive oil over medium heat for 5 minutes. Turn heat up to medium high, add TVP, sprinkle with low sodium soy sauce & poultry seasoning, & saute for 5 more minutes. Add tomatoes with their liquid, kale, kidney beans, chili powder, cumin., & oregano Add salt & pepper to taste. Simmer for 10 more minutes. Serve over rice, barley, or whole wheat pasta.

Number of Servings: 4

Recipe submitted by SparkPeople user CARLASKIS.






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