Easy Mexican Tvp Skillet Dinner

Get dinner on the table in just 30 minutes with this Easy Mexican TVP Skillet Dinner! Packed with plant-based protein from rehydrated textured vegetable protein (TVP) and loaded with vibrant ingredients like diced tomatoes with green chilies, black beans, and sweet corn, this one-pan wonder delivers bold Mexican-inspired flavors with minimal effort. A medley of aromatic spices—chili powder, cumin, and smoked paprika—gives this dish a warm, smoky kick, while fresh cilantro and a squeeze of lime add brightness to every bite. Perfect for weeknights, this vegan and gluten-free recipe can be served as-is, over fluffy rice, or scooped up with crispy tortilla chips for a crowd-pleasing, customizable meal.

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup TVP (Textured Vegetable Protein)
• 1.5 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 1 large Bell pepper, diced
• 1 cup Canned black beans, rinsed and drained
• 1 cup Canned diced tomatoes with green chilies
• 1 cup Corn kernels (frozen or canned)
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh cilantro
• 4 Lime wedges (for serving)
• 2 cups Cooked rice or tortilla chips (optional, for serving)

Directions

Step 1

In a medium bowl, combine the TVP and vegetable broth. Allow the TVP to rehydrate for 5 minutes, then fluff with a fork and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and diced bell pepper. Cook for another 2 minutes, stirring occasionally.

Step 4

Add the rehydrated TVP to the skillet and stir to combine. Cook for 2 minutes to allow the flavors to meld.

Step 5

Mix in the black beans, diced tomatoes with green chilies, and corn kernels. Stir well to evenly incorporate all ingredients.

Step 6

Season the mixture with chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir thoroughly to coat everything in the spices.

Step 7

Reduce the heat to low and simmer for 5 minutes, allowing the dish to thicken slightly.

Step 8

Remove the skillet from heat and sprinkle with chopped fresh cilantro.

Step 9

Serve hot with lime wedges on the side. Enjoy as-is, over cooked rice, or with tortilla chips for added texture.

Nutrition Facts

Serving size	2169.1 grams (2169.1g)

Amount per serving	% Daily Value*
Calories	2306

Total Fat 39.90g	51%
Saturated Fat 6.80g	34%
Polyunsaturated Fat 3.70g
Cholesterol 0mg	0%
Sodium 4689mg	204%
Total Carbohydrate 341.10g	124%
Dietary Fiber 66.40g	237%
Total Sugars 47.30g
Protein 149.10g	298%

Vitamin D 0IU	0%
Calcium 658mg	51%
Iron 31mg	173%
Potassium 3204mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.5%

Protein: 25.7%

Carbs: 58.8%