Easy Mexican Tvp Skillet Dinner
Get dinner on the table in just 30 minutes with this Easy Mexican TVP Skillet Dinner! Packed with plant-based protein from rehydrated textured vegetable protein (TVP) and loaded with vibrant ingredients like diced tomatoes with green chilies, black beans, and sweet corn, this one-pan wonder delivers bold Mexican-inspired flavors with minimal effort. A medley of aromatic spices—chili powder, cumin, and smoked paprika—gives this dish a warm, smoky kick, while fresh cilantro and a squeeze of lime add brightness to every bite. Perfect for weeknights, this vegan and gluten-free recipe can be served as-is, over fluffy rice, or scooped up with crispy tortilla chips for a crowd-pleasing, customizable meal.
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Recipe Information
Ingredients
- 1 cup TVP (Textured Vegetable Protein)
- 1.5 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 large Bell pepper, diced
- 1 cup Canned black beans, rinsed and drained
- 1 cup Canned diced tomatoes with green chilies
- 1 cup Corn kernels (frozen or canned)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro
- 4 Lime wedges (for serving)
- 2 cups Cooked rice or tortilla chips (optional, for serving)
Instructions
In a medium bowl, combine the TVP and vegetable broth. Allow the TVP to rehydrate for 5 minutes, then fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3 minutes, until softened and translucent.
Stir in the minced garlic and diced bell pepper. Cook for another 2 minutes, stirring occasionally.
Add the rehydrated TVP to the skillet and stir to combine. Cook for 2 minutes to allow the flavors to meld.
Mix in the black beans, diced tomatoes with green chilies, and corn kernels. Stir well to evenly incorporate all ingredients.
Season the mixture with chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir thoroughly to coat everything in the spices.
Reduce the heat to low and simmer for 5 minutes, allowing the dish to thicken slightly.
Remove the skillet from heat and sprinkle with chopped fresh cilantro.
Serve hot with lime wedges on the side. Enjoy as-is, over cooked rice, or with tortilla chips for added texture.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4071 mg | 177% | |
| Total Carbohydrate | 311.1 g | 113% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 35.9 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4742 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
