Tvp Taco Skillet
Transform your weeknight meals with this flavorful and hearty TVP Taco Skillet! Packed with plant-based protein from textured vegetable protein (TVP) and a medley of vibrant ingredients like black beans, diced tomatoes, sweet corn, and smoky spices, this one-pan wonder is a satisfying twist on traditional taco fillings. Quick to prepare in just 30 minutes, it’s the perfect vegan and gluten-free dinner idea for busy nights. Serve it over fluffy rice or spoon it into warm taco shells, and top it off with fresh cilantro and a squeeze of lime for a zesty, refreshing finish. Whether you're a seasoned vegan or simply looking for a delicious meatless meal, this protein-packed skillet is guaranteed to delight your taste buds while keeping things nutritious and easy to clean up.
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic, minced
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 1 can Black beans, rinsed and drained
- 1 can Diced tomatoes, with juices
- 1 cup Corn kernels, fresh, frozen, or canned (drained)
- 2 cups Cooked rice (optional, for serving)
- 0.25 cup Chopped cilantro (for garnish)
- 1 lime Fresh lime wedges (for serving)
Instructions
In a medium-sized bowl, combine the textured vegetable protein (TVP) with the vegetable broth. Stir and let it sit for 5-7 minutes until the liquid is absorbed and the TVP is rehydrated.
While the TVP is hydrating, heat the olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for 4-5 minutes until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rehydrated TVP to the skillet and stir to combine with the vegetables.
Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, and salt over the mixture. Stir well to coat everything evenly with the spices.
Add the black beans, diced tomatoes (with their juices), and corn kernels to the skillet. Stir to combine all the ingredients.
Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld together.
Taste and adjust seasoning as needed. If you'd like spicier tacos, you can add a pinch of cayenne pepper or hot sauce.
Serve the TVP taco mixture warm over cooked rice or in taco shells. Garnish with chopped cilantro and serve with fresh lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 329.1 g | 120% | |
| Dietary Fiber | 78.6 g | 281% | |
| Total Sugars | 42.3 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 7022 mg | 149% | |
*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.
