Mexican Tempeh Skillet Casserole
yield: 6
total time: 45 minutes
Ingredients
- 3 tablespoons olive oil
- 8 ounces tempeh crumbled
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 yellow onion chopped
- 1 green bell pepper chopped
- 1/2 cup cremini mushrooms chopped
- 1 small zucchini chopped
- 2 cloves garlic minced
- 14 1/2 ounces diced fire roasted tomatoes
- 1/3 cup salsa
- 4 ounces green chiles chopped
- 3/4 cup vegetable broth
- 1/2 cup uncooked quinoa rinsed
- 15 ounces black beans drained and rinsed
- 2/3 cup frozen corn
- salt
- ground black pepper
- 1 cup shredded cheddar cheese a mix of yellow and white looks great melted on top!
- chopped cilantro for garnish, optional
Nutrition
- Calories : 390 calories
- Carbohydrate : 39 grams
- Cholesterol : 20 milligrams
- Fat : 18 grams
- Fiber : 10 grams
- Protein : 22 grams
- SaturatedFat : 6 grams
- Sodium : 820 milligrams
- Sugar : 4 grams
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