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EASY PANTRY MEXICAN SKILLET

Over the past few years I have increasingly realized the value of a well stocked pantry. If you live on this planet, I'm sure you will agree with all the craziness that has occurred since 2020 😂. Here is a really easy way to utilize many ingredients from the pantry and still make it tasty, healthy, and satisfying.



EASY PANTRY MEXICAN SKILLET

under 30 minutes serves 4 ✔weight loss friendly


INGREDIENTS

1/4 cup vegetable broth

1 small red onion, diced

2 garlic cloves, minced

1 red, orange, or yellow bell pepper, diced

1/2 Serrano pepper, diced, optional

1 tsp cumin

1 tsp smoked paprika

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp salt

1 cup jarred salsa, mild to hot depending on preference

1 cup frozen corn

1 and 1/2 cups canned or cooked black beans

1 cup cooked brown rice


Easy Vegan Cheese:

1/2 cup raw cashews, soaked & drained 1 and 1/4 cups water 1 tsp lemon juice 1/4 cup tapioca flour or flour of choice 1 and 1/2 tbsp nutritional yeast 1/4 tsp salt

1/2 tsp garlic powder

For Serving:

Fresh cilantro

Green onion, diced or sliced

More salsa

Avocado

Fresh greens



1. In a large skillet add the 1/4 cup vegetable broth over a medium heat. Add the onion, garlic, bell pepper, and Serrano pepper cooking for 3 minutes stirring occasionally. Then add in the spices (cumin, smoked paprika, garlic powder, dried oregano, and salt). Cook and stir for another 3 minutes.


2. Add in the salsa, corn, beans, and rice. Stir until combined and cook for another 5 minutes then turn off.


3. Make the Easy Vegan Cheese by adding all the ingredients to a high speed blender and blend on high until smooth. Pour the cheese into a small sauce pan, over medium high heat and stir with a spatula constantly for 2 to 4 minutes. The key to this cheese staying smooth & not lumpy is the stirring, so make sure it gets your full attention. As it thickens you will need to scrape the sides, turn down to a low heat and continue to stir until it reaches a melted cheese consistency. It’s ok to turn off the heat while it still looks a little liquid-y, as it will firm up on its own.


4. Stir your desired amount of the cheese into the skillet with the rice and bean mixture until combined. Warm over low heat if needed. Most likely you will have left over cheese. You can use this for another dish in the future. Serve over fresh greens, and garnish with fresh cilantro, green onion, more salsa, or avocado as desired.


Note: Leftovers of this dish work great for burrito filling. The leftover cheese works great in a vegan quesadilla.

Watch the video version here:



🌱 For more delicious, weight loss friendly recipes check out my cookbooks.

Work with me 1:1, I'd love to help you out with your weight loss and wellness goals.


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