Southwest Skillet with Plant-Based Ground & Beans

A quick, high-protein vegetarian skillet featuring savory plant-based ground, black beans, and vibrant bell peppers, seasoned with warm spices. It's served with bright cilantro-lime rice and soft corn tortillas for a refreshing, balanced meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.47/serving

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• quick
• savory
• healthy
• comfort food
• stir-fry

Ingredients

• 2 tablespoon olive oil
• 1.5 pound plant-based ground
• 1 yellow onion (small, diced)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 2 clove garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 can canned black beans (rinsed and drained)
• 0.5 cup vegetable broth
• 1.5 cup white rice (uncooked)
• 0.5 cup fresh cilantro (chopped)
• 2 limes (1 zested and juiced, 1 juiced)
• 0.5 cup Monterey Jack cheese (shredded)
• 10 corn tortillas

Instructions

1. In a medium pot, combine 3 cups of water and 1/2 teaspoon of salt. Bring to a boil, then add the 1 1/2 cups of white rice. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and keep covered.
2. While rice cooks, heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Add the 1 1/2 pounds of plant-based ground and cook, breaking it apart with a spoon, for 5-7 minutes until browned. Drain any excess liquid if necessary.
3. Add the 1 small diced yellow onion, 1 red bell pepper, and 1 green bell pepper to the skillet with the plant-based ground. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.
4. Add the 2 cloves of minced garlic, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
5. Stir in the 1 can of rinsed and drained black beans and 1/2 cup of vegetable broth. Bring to a gentle simmer, then reduce heat to medium-low and cook for 5-7 minutes, allowing flavors to meld and liquid to slightly reduce. Stir in the zest and juice of 1 lime.
6. Once rice is cooked, fluff with a fork. Stir in the remaining 1 tablespoon of olive oil, juice of 1 lime, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 cup of chopped fresh cilantro.
7. While the skillet is simmering, warm the 10 corn tortillas in a separate dry skillet or microwave according to package directions. Serve the skillet mixture over the cilantro-lime rice, topped with shredded Monterey Jack cheese (if using), with warm corn tortillas on the side.

Notes

Leftovers store well in an airtight container for up to 3 days. This recipe is easily adaptable; feel free to add other vegetables like corn or zucchini if you have them on hand.

Nutrition (per serving)

• Calories: 621
• Protein: 33.7 g
• Carbohydrates: 68.3 g
• Fat: 16.9 g
• Fiber: 8.7 g
• Sodium: 518 mg
• Saturated Fat: 11.4 g
• Sugar: 3.2 g
• Cholesterol: 6 mg