Tex-Mex Plant-Based Protein Taco Soup Protein that tastes like meat (without the meat)

Name: Tex-Mex Plant-Based Protein Taco Soup Protein that tastes like meat (without the meat)
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Egg; 1 1/2 oz Corn; 8 oz Tex-Mex Ground Plant-Based Protein; 1 unit Jalapeño; 1 Black Beans; 2 unit Scallions; 1/2 cup Mexican Cheese Blend; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

A soup that tastes like tacos but is even easier to make (and it’s vegetarian)? It’s not just a culinary fantasy—this hearty, zesty pot of goodness is the real deal! Tex-Mex-seasoned ground plant-based protein is browned along with jalapeño and scallion whites, then simmered with black beans in a flavorful vegetable broth. Just like tacos, each bowl is finished with your favorite fixings: a sprinkle of Mexican cheese, crisp jalapeño slices, a bright flurry of scallion greens, plus blue corn tortilla chips for dipping or crumbling on top. Grab your big spoon for this one, folks!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1 1/2 oz Corn
8 oz Tex-Mex Ground Plant-Based Protein
1 unit Jalapeño
1 Black Beans
2 unit Scallions
1/2 cup Mexican Cheese Blend
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice half the jalapeño into half-moons and dice remaining jalapeño.
2

Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites and diced jalapeño; cook, stirring occasionally, until softened and fragrant, 2-3 minutes.

Add plant-based protein and press into an even layer with a spatula; cook, undisturbed, until browned on bottom, 3-4 minutes.
3

Add beans and their liquid, stock concentrate, and 2 cups water (4 cups for 4 servings). Cook, stirring occasionally and scraping up any browned bits from bottom of pot, until soup has thickened, 6-8 minutes.

Taste and season with a big pinch of salt and pepper.
4

Divide soup between bowls. Top with Mexican cheese blend and as much sliced jalapeño as you like. Sprinkle with scallion greens and serve with tortilla chips on the side.

Plant-based protein is fully cooked when internal temperature reaches 165º.

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