Meatless Beefy Calabacitas
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Unrated
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6
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Course
Dinner
Meatless Beefy Calabacitas
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 Tbsp cottonseed oil with chili and cumin
- 2 zucchini sliced in half lengthwise then into thin slices widthwise, large
- 1 yellow squash large, sliced in half and thin slices
- kosher salt to taste
- black pepper to taste, cracked
- 7 oz plant-based ground beef Gardein brand Beefless Ground
- 2 C corn frozen
- 1 C Monterey jack cheese shredded
- cilantro roughly torn, handful, fresh
Instructions
- Heat a large skillet over medium, medium-high heat. Add the Chili Cumin oil*, then the zucchini and squash. Allow to sit for a minute before stirring, then sprinkle with kosher salt and pepper. Stir gently, then let sit, and stir again. Cook for around 5 minutes, or until the zucchini is browning and softening just a bit.
- Add the Gardein Beefless Ground and corn and mix thoroughly, cooking for an additional 5 minutes, or until the ground is nice and brown and the corn is hot. Adjust seasoning if necessary.
- Sprinkle with the Monterery Jack cheese and allow to melt, then remove from heat, garnish with cilantro and serve immediately.
Notes
- *I highly recommend getting the Chili Cumin oil, but if not, use 2 tbsp of canola oil in the pan and add 2 tsp chili powder and 1 tsp cumin when seasoning the squash with the salt and pepper.
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