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Mexican TVP and Cheese

By: OBOESTEW  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 143 people have saved this

Prep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 cup texturized vegetable protein (TVP)
  • 3/4 cup boiling water
  • cooking spray
  • 1/2 onion, chopped
  • 3 cloves garlic, crushed
  • 2 tomatoes, chopped
  • 2 teaspoons ground cumin
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons minced chipotle peppers in adobo sauce, or to taste

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 253 | Total Fat: 12.3g | Cholesterol: 32mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2006 by racheleg 
This is the kind of recipe that wasn't bad enough to throw away but wasn't good enough to make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2009 by Kaelyn 
I'm giving it a five but I did make some changes. I added some dijon mustard and light soy... MORE

 
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