Get Our 28 Days Challenge Diet Plan EBook Up To 300 Vegan Re

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get our 28 days challenge diet plan ebook up to 300 vegan re display image 832390ad

Get our 28 days challenge diet plan eBook up to 300 vegan recipes and 12 eBooks free
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Mexican Baked Rice Skillet
❤️ So tasty and satisfying! Check out the recipe and try it for your next meal!
? ​Ingredients
​2 tbsp olive oil
390 g vegan ground “beef” or 350 g firm tofu, drained and crumbled
2-3 tbsp taco seasoning
1 1/2-2 cups water or soup stock, boiling
1 1/2 cups cooked black beans, rinsed (398 mL can)
1 1/2 cups sweet corn kernels
1 cup long grain white rice, rinsed until water is clear
1 cup tomato salsa
handful of torn up cilantro, optional
1-1 1/2 cups shredded vegan cheese, optional
avocado slices or guacamole for serving, optional

? Steps
​Preheat the oven to 375°F.
In a large cast-iron enamel coated skillet over medium, heat the oil. (If you don’t have an oven safe skillet, do this in a frying pan and then combine everything later in a heavy ceramic or glass 9″ x 13” casserole dish.) Brown the vegan ground “beef” or tofu for 2-3 minutes, stirring frequently.
Sprinkle the taco seasoning over the ground or tofu, stir well to coat. Deglaze with 2 cups boiling water or soup stock, scraping the bottom to lift any stuck bits. (This is when you add everything to the casserole dish if you don’t have an oven-safe heavy skillet).
Stir in the black beans, corn, rice and salsa. Turn off the heat. Cover with a tight fitting lid or aluminum foil. Bake for 35-40 minutes, or until the rice is cooked.
Optional: stir in the cilantro and/or vegan cheese. If adding the vegan cheese to the top instead, cover for 5 minutes so it melts. Serve with avocado slices, guacamole, more salsa or other toppings as desired.
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