Mexican TVP and Cheese

May 22, 2023May 22, 20230 2
Mexican TVP and Cheese recipe for your lunch
in Lunch

Prep

10 min

Cook

45 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup texturized vegetable protein ( TVP )
3/4 cup boiling water
cooking spray
1/2 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

Nutrision Information

Servings Per Recipe
4
Calories
405
Sugar
8g
Fat
27g
Mexican TVP and Cheese is a tasty and easy-to-make dish, perfect for lunch or dinner. TVP is a versatile ingredient that makes a great protein substitute for meat and is perfect for vegetarian and vegan diets. The combination of TVP, cheese, and spicy chipotle peppers makes for a hearty and flavorful meal. This dish can be paired with rice, beans, or guacamole for a complete Mexican meal experience.

Instructions

1.Mix TVP and boiling water in a bowl. Let stand for 5 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Heat a skillet over medium heat; spray with cooking spray. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
4.Stir TVP into onion mixture until combined. Add tomatoes and cumin; cook until TVP is soft and mixture is heated through, 5 to 10 minutes.
5.Spread TVP mixture into a 9x13-inch baking dish. Sprinkle cheese and chipotle peppers over TVP mixture.
6.Bake in preheated oven until cheese is melted and bubbly, about 30 minutes.

PROS

This dish is packed with flavor and spice, perfect for Mexican food lovers.

The TVP provides a vegetarian source of protein for those looking to reduce their meat intake.

CONS

The high amount of cheese used in this recipe can make it a high-calorie and high-fat dish.

Those with lactose intolerance should substitute the cheese with a dairy-free alternative.

HEALTH & BENEFITS

This recipe is a good source of protein and fiber thanks to the TVP and tomato used.
Chipotle peppers have been linked to aiding digestion and boosting metabolism due to their capsaicin content.

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