Tex-Mex Skillet Supper
This Tex-Mex skillet supper is a one-pan, healthy vegan dinner that comes together in under 30 minutes. Perfect for busy weeknights!
Equipment
- cutting board
- sharp knife
- measuring cups
- measuring spoons
- large bowl
- large nonstick skillet
- large spoon
Ingredients
- 1 small yellow onion (about 1 cup), diced
- ¾ cup mini sweet peppers (or red, orange, or yellow bell pepper), diced
- 1 block extra-firm tofu (about 1 pound), cut into ½-inch dice
- 1 (15-ounce) can pinto beans drained and rinsed
- 2 tablespoons plain hummus
- 1 tablespoon nutritional yeast
- 1 tablespoon chili powder
- 1½ teaspoons to 1 tablespoon hot sauce (I used 2 teaspoons of Frank’s Red Hot Original hot sauce), to taste
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- freshly cracked black pepper to taste
Serving suggestions (optional)
- cooked brown rice
- fresh cilantro leaves chopped or torn
- serrano or jalapeño pepper sliced
- avocado sliced
- lime wedges
Instructions
- Heat a large nonstick skillet over medium-high heat. Add a couple splashes of water, the onions, and the peppers. Cook over medium-high heat, stirring occasionally, for about 10 minutes, or until the onions and peppers are very soft. Add a splash of water at any point if needed to prevent sticking.
- Meanwhile, combine the tofu, pinto beans, hummus, nutritional yeast, chili powder, hot sauce, coriander, garlic powder, smoked paprika, and black pepper in a large bowl.
- When the onion and peppers are soft, transfer the tofu-bean blend to the skillet. Continue to cook over medium-high heat, stirring occasionally, for about 10 minutes, or until the tofu and beans are warm and the flavors have combined.
- Serve immediately as-is or over brown rice. Garnish with fresh cilantro leaves and/or sliced peppers.
Notes
- Keep a measuring cup of water next to the stove as you cook so you can add splashes of water to the skillet as needed if the food starts to stick.
- Store any leftover Tex-Mex skillet supper in an airtight container in the fridge for 4 to 5 days. Tex-Mex skillet supper may be frozen in an airtight container for up to 1 month (let it cool completely before freezing).