Tex-Mex Skillet

I'm from Dallas, TX and definitely a fan of Tex-Mex.

If you're not familiar,Tex-Mex is a type of cuisine that represents the Tejano culture (Texans of Mexican heritage). It is a blend of traditional Mexican food influenced by non traditional Mexican food of Texas. In Tex-Mex dishes you will find a heavy use of shredded cheese, meat, beans (mostly black), canned vegetables, peppers and flour tortillas.

Whether your a fan of Tex-Mex or not, this dish is delicious. It is packed with color, flavor and texture. Give it a try and let me know how much you love it!


8oz of Vegan Chicken, we used Sweet Earth Mindful Chicken

1 red bell pepper, diced

1 tbsp. cumin

1 tsp salt

1 tsp pepper

2 zucchinis, diced

15oz of can of corn, drained

15oz of can of black beans, rinsed and drained

15oz can of fire roasted diced tomatoes

2 tbsp butter

1 Edward and Sons chicken-less cube

1/2 cup of water

2 cups of shredded cheese of choice, we used VioLife Colby Jack Shreds

Chopped Green onions for garnish


Heat your skillet over medium high

Add in a little oil

Add in your chicken and sauté for 5 minutes

Add in bell peppers and cook for an additional 3-5 minutes

Add in your cumin, salt and pepper

Mix well

Add in your corn, beans, tomatoes, zucchini and butter


Once butter has melted add in your chicken-less cube and 1/2 cup water

Cook for 12-15 minutes stirring ever few minutes

Add in your cheese and cook until melted

Season with more salt and pepper if needed

Garnish with chopped green onions

Serve and enjoy!