This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (3)

What to Drink?
	Sauvignon Blanc
	Top Shelf Margaritas on the Rocks
	Beer

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

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

In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.
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.
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.