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
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!