INGREDIENTS

  • 1 tbsp avocado or coconut oil
  • 1 medium onion finely chopped
  • 3 large garlic cloves minced
  • 2 medium bell peppers chopped
  • 1 lb vegan chick’n cut into 1″ pieces
  • 1 cup corn canned or frozen
  • 2 large zucchini diced
  • 14 oz can low sodium black beans drained & rinsed
  • 14 oz can low sodium diced tomatoes drained
  • 1 tsp store-bought taco seasoning
  • 1 tbsp cumin
  • 1 tsp salt
  • Ground black pepper to taste
  • 1 1/2 cup vegan cheddar cheese
  • 1/2 cup green onions chopped
  • 1/2 cup cilantro chopped
  • Vegan sour cream for topping if desired

METHOD

  1. Preheat a large deep skillet on low – medium heat and add oil. Add onion, garlic, and bell pepper and saute for 3 minutes, stirring occasionally.
  2. Add the vegan chick’n. Sprinkle with cumin, taco seasoning, salt, and black pepper. Cook for about 5 minutes, stirring occasionally.
  3. Add corn, beans, tomatoes, zucchini. Stir, cover and cook on low-medium for 10 minutes.
  4. Top with vegan cheese, cover, and cook for a few minutes or until the cheese has melted.
  5. Serve hot, on its own or over with brown rice or quinoa.
  6. Top with green onion, cilantro, and vegan sour cream