Tex-Mex Protein Shreds
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Tex-Mex Protein Shreds

Tex-Mex Protein Shreds

with Crispy Protein Shreds and Black Bean Rice

Take a trip to the sunny Southwest with this plant-based bowl full of caramelized protein shreds, beans and rice and fresh toppings!

étiquettes:
Végétarien
•Plant-based
Allergènes:
Moutarde

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

200 g

Émincé protéiné à base de plantes

2 cs

Purée d’aromates tex-mex

(Contient Moutarde Peut contenir Gluten, Poisson, Sésame, Oeuf, Crustacés, Lait, Blé, Sulfites, Soya)

6 g

Mélange d'épices Sud-Ouest

(Peut contenir Arachides, Sulfites, Sésame, Triticale, Lait, Noix, Moutarde, Blé, Soya)

¾ tasse(s)

Riz étuvé

1 pièce(s)

Haricots noirs

2 pièce(s)

Gousses d'ail

7 g

Coriandre

1 pièce(s)

Tomate

2 cs

Mayonnaise à base de plantes

(Contient Moutarde Peut contenir Oeuf, Poisson, Lait, Sésame, Soya, Sulfites, Blé)

1 pièce(s)

Lime

Pas inclus dans votre livraison

1 cs

Huile*

¼ cc

Sucre*

¼ cc

Sel*

¼ cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)960 kcal
Graisses41 g
dont saturés4.5 g
Glucides115 g
dont sucres5 g
Fibres17 g
Protéines39 g
Cholestérol5 mg
Sel2210 mg
Gras Trans0.1 g
Potassium1050 mg
Calcium200 mg
Fer4.5 mg

Ustensiles

•Passoire
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
•Zesteur
•Grande poêle antiadhésive
•Petit bol
•Fouet

Instructions

1
  • To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, then reduce heat to low. Cover and cook for 17 - 18 min, until rice is tender and liquid is absorbed.
  • Remove from heat. Set aside, still covered.
2
  • Peel, then mince or grate garlic. 
  • Zest, then juice lime. 
  • Cut tomato into 1/4-inch pieces.
  • Roughly chop cilantro. 
  • Using a strainer, drain and rinse beans.
3
  • Meanwhile, heat a large non-stick pan over medium. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and Southwest Spice Blend. Cook, tossing occasionally, until crispy, 6-8 min.**
  • Season with salt and pepper. 
  • Transfer to a plate. 
4
  • Add 1 tbsp (2 tbsp) oil to the same pan (used in step 3), then half the garlic. Cook, 30 sec. until fragrant. 
  • Add beans, Tex-Mex Paste and 1/4 cup (1/2 cup) water. Cook 2-3 mins, until warmed through. Season with salt and pepper. 
  • Remove from heat. 
5
  • Meanwhile, in a small bowl, add tomatoes, cilantro, 1 tsp (2 tsp) oil, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) lime juice. Season with salt and pepper, then stir to combine. Set aside. 
6
  • In another small bowl, add half the plant-based mayo, lime zest and remaining lime juice. Whisk to combine. 
  • Divide rice, beans and protein shreds between bowls. 
  • Top with tomato salsa.
  • Drizzle over lime-mayo drizzle.