Weeknight · 15–30 min

Weeknight Taco Skillet

Name: Weeknight Taco Skillet
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 ⅔ cups dry TVP; 1 tbsp olive oil; 1 onion, diced; 1 bell pepper, diced; 3 cloves garlic, minced; 2 tbsp taco seasoning; 1 cup vegetable broth; 1 can black beans, drained and rinsed; 1 cup frozen corn; ½ cup salsa; 4 cups cooked rice, or tortillas; 2 tbsp lime juice; ¼ cup cilantro, chopped

This is the one we make when nobody wants to think. Seasoned mince, black beans and corn in a single skillet, then everybody builds their own bowl or taco. Leftovers turn into tomorrow's lunch without trying.

Kid-friendly · how to serve it to kids

Hands-on: 15 min
Hands-off: 5 min
Total: 20 min
Dishes: 1

31gprotein497cal82gcarbs6gfatper serving · $2.12

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Skill Meal-prep friendlystove

Method

1
Warm the oil in a large skillet over medium-high. Add the onion and pepper and cook until soft at the edges.
2
Add the TVP, the garlic and the taco seasoning. Stir until everything is coated and starting to brown.
3
Pour in the broth, beans, corn and salsa. Simmer until thick and saucy.
4
Finish with lime and cilantro. Serve over rice, in tortillas, or straight from the pan.

Storage

Keeps 4 days in the fridge and freezes well for 3 months. Store the rice separately.

Good to know

Using TVP? Rehydrate it right in the pan with the broth. No extra bowl.

For little ones

Feeding kids plant-based

Make it a taco bar and let them build their own.

Their portion: about half your servingabout 270 cal · 17 g protein of their 19 g a day

Nutrition

per serving

Calories: 497
Protein: 31g
Carbs: 82g
Fat: 6g
Fiber: 15g
Sodium: 550mg

Contains soyGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

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Weeknight Taco Skillet

Method

For little ones

Nutrition

No reviews yet

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