Vegan TexMex Cheesie Beans & Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 can black beans1 can kidney beans1 can pinto beans1 package ground veggie beef1 can of mexican style corn1 bell pepper1/2 cup mushrooms1/2 cup onions3 tomatoes1 tbsp taco seasoning 1 box instant spanish rice mixtexmex cheese sauce:1 package lite firm tofu1 12oz jar of salsa2tbsp nutritional yeast1/4 tsp tumeric1 tbsp cornstarch1/4 cup water
This meal is similar to a chili but not in a thick tomato sauce, more of just a mix of texmex stuff....
Steps:
Well, there isn't too much work involved, basically add everything to the pan (except for sauce & rice) and cook for about 10-15 minutes. Just make sure the dice up the veggies and drain the beans before adding to the pan.
Sauce:
blend all ingredients in a blender for a few minutes until smooth (or mostly smooth) Add to a non stick pan (different from the 1 above) cook for five minutes, then wisk until smooth.
Add sauce to the other pan, add the rice and rice mix to the pan with everything else, and stir, bring to a bit of a boil and cover. Once rice seems cooked (5-10 minutes) you can eat!!
Enjoy!
Variations:
-Add some macaroni noodles to make a great tex mex macaroni casserole instead of the rice, though I rarely do because this meal is already higher in carbs. (Though it is also very high in fibre so that makes the net carbs lower!)
-Also you can use canned beans in tomato sauce, and add bbq sauce for a bbq version of this recipe instead of the cheesy sauce
- for lower carb, just omit the spanish rice all together, still great.
This is a great main dish, or it can also be a side. The serving size is based as a main dish portion.
Number of Servings: 10
Recipe submitted by SparkPeople user XKRISS6X.
Steps:
Well, there isn't too much work involved, basically add everything to the pan (except for sauce & rice) and cook for about 10-15 minutes. Just make sure the dice up the veggies and drain the beans before adding to the pan.
Sauce:
blend all ingredients in a blender for a few minutes until smooth (or mostly smooth) Add to a non stick pan (different from the 1 above) cook for five minutes, then wisk until smooth.
Add sauce to the other pan, add the rice and rice mix to the pan with everything else, and stir, bring to a bit of a boil and cover. Once rice seems cooked (5-10 minutes) you can eat!!
Enjoy!
Variations:
-Add some macaroni noodles to make a great tex mex macaroni casserole instead of the rice, though I rarely do because this meal is already higher in carbs. (Though it is also very high in fibre so that makes the net carbs lower!)
-Also you can use canned beans in tomato sauce, and add bbq sauce for a bbq version of this recipe instead of the cheesy sauce
- for lower carb, just omit the spanish rice all together, still great.
This is a great main dish, or it can also be a side. The serving size is based as a main dish portion.
Number of Servings: 10
Recipe submitted by SparkPeople user XKRISS6X.
Nutritional Info Amount Per Serving
- Calories: 313.8
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 640.9 mg
- Total Carbs: 55.8 g
- Dietary Fiber: 13.1 g
- Protein: 19.9 g
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