Mexican TVP and Cheese

December 13, 2020 Receipt Cheese 0

Mexican TVP and Cheese Can be used as a vegetarian side dish, or to stuff roasted peppers. Use low fat cheese to cut fat and calories. It is high in protein and can be made low in calories. Either serve as is, or use as a stuffing for roasted bell or poblano peppers.

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 cup texturized vegetable protein (TVP)
¾ cup boiling water
cooking spray
½ onion, chopped
3 cloves garlic, crushed
2 tomatoes, chopped
2 teaspoons ground cumin
1 cup shredded Mexican blend cheese
2 tablespoons minced chipotle peppers in adobo sauce, or to taste

Time Details

PREP :

COOK : 15 mins

TOTAL : 20 mins

SERVING : 4

YIELD : 4 servings

Step 1

In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.

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Step 2

Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened.
Step 3

Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers.

Per Serving: 252 calories; protein 31.2g; carbohydrates 8.5g; fat 12.2g; cholesterol 32.3mg; sodium 581.7mg.