Mexican TVP and Cheese

Mexican TVP and Cheese

4
OBOESTEW 0

"Can be used as a vegetarian side dish, or to stuff roasted peppers. Use low fat cheese to cut fat and calories. It is high in protein and can be made low in calories. Either serve as is, or use as a stuffing for roasted bell or poblano peppers."

Ingredients

20 m servings 252 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.
  2. Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened.
  3. Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers.

Reviews

4

I'm giving it a five but I did make some changes. I added some dijon mustard and light soy sauce to the tomatoes and onions. I put the TVP in a small glass casserole dish and then spooned over t...

This is the kind of recipe that wasn't bad enough to throw away but wasn't good enough to make again. It was a little heavy on the TVP for me, I would recommend using an extra tomato and maybe ...

I thought this was nice. I had some TVP and wanted to use it up, so I made these. Made them into burgers by adding some egg whites and a few bread crumbs

Great recipe - I didn't have the chipotle peppers in adobo sauce, so that probably would have made it taste better, but it was still really good for such a healthy dish. I also used 1/3 less fa...