Mexican TVP and Cheese

Ingredients

• 2 cups textured vegetable protein (TVP)
• 1 tablespoon olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 2 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (4-ounce) can diced green chiles, undrained
• 1 cup vegan cheese, shredded
• Optional toppings: cilantro, diced tomatoes, vegan sour cream, sliced jalapeños

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 5 minutes, until the onion is softened.
2. Add the chili powder, cumin, oregano, smoked paprika, and salt and stir to combine. Cook for 1 minute, until fragrant.
3. Add the vegetable broth, tomatoes, black beans, and green chiles and stir to combine. Bring the mixture to a simmer and cook for about 10 minutes, until the liquid has reduced and the flavors have combined.
4. Add the TVP and stir to combine. Cook for about 5 minutes, until the TVP is softened.
5. Remove the skillet from the heat and stir in the vegan cheese. Serve with your desired toppings.

Interesting Facts

• Textured vegetable protein (TVP) is a great source of plant-based protein.
• TVP can be found in many health food stores and online.
• This recipe can be made ahead of time and reheated for a quick and easy meal.