| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Tex-Mex |
|
1 |
Servings |
INGREDIENTS
| 2 2/3 |
c |
Green giant (or equivalent of 1 lb of your brand) vegetable protein crumbles (I used reconstituted TVP) |
| 1 |
cn |
Pinto beans; undrained |
| 1 |
cn |
Black beans; undrained |
| 1 |
cn |
Chopped tomatoes |
| 1 |
cn |
Corn; undrained |
| 1 |
|
Envelope Ranch Partymix (they have a fatfree version now) |
| 1 |
|
Envelope taco seasonings ( there's a fatfree version, too) |
| 1 |
|
Green pepper; diced |
| 1/2 |
md |
Onion; diced |
| 1 |
|
Clove garlic; finely chopped |
INSTRUCTIONS
Start sauteing the pepper, onion and garlic in broth, wine, or water. As
this is cooking, put all the rest of the ingredients in a big pot. Add 1
cup water if it is not "soupy" enough. Stir well and heat slowly over med.
high heat. It can boil, but it's messy. Add the veggies when they are to
your liking. Stir everything, and as soon as it is warm enough, serve in
big bowls over fatfree tortilla chips, and top with a little fatfree
cheese, if you wish. We ate ours with a little fatfree sour cream. YUM!
*** Since I'm not into Tex-Mex or spicy stuff, I cut the seasoning the
party dip mix in half and it was still spicy enough for us! Posted to
Digest eat-lf.v097.n175 by viv_park@juno.com on Jul 11, 1997
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