MEXICAN INSPIRED STIR FRY Yay! My last semester is sort of over, with just an …

MEXICAN INSPIRED STIR FRY 🇲🇽

Yay! My last semester is sort of over, with just an essay left to write and a few appointments regarding my upcoming master thesis – need to figure out a final topic that really interests me…🤓🤨

Due to the stressful last weeks I ate a lot of easy one pan meals and this was one of them. A Mexican version of stir fry with good old beans, corn and rice and lots of PLANT PROTEIN 🥰

🍴RECIPE🍴
[CALS 552 ~ 78C ~ 32P ~ 10F]

80g Rice (or Quinoa)
100g Tofu (or Vegan Mince)
100g Red Bell Pepper
100g Black Beans (or Kidney Beans)
80g Sweet Corn
80g Green Beans
1 Carrot
1 Scallion
1 Clove Garlic, chopped
1 Tbsp Tomato Paste
Paprika Powder
Chili Powder
Salt & Pepper

1️⃣ Cook rice according to package (ratio 1:2). Steam the green beans. Chop all remaining veggies and scramble the tofu.

2️⃣ Add a splash of water to a pan on medium heat and add bell pepper, carrot, steamed green beans and tofu – let simmer and fry once water is gone. Season well.

3️⃣ Stir while adding rice, then corn, black beans and garlic. Mix tomato paste with a bit of water and add it to the pan.

4️⃣ Lower the heat, season to taste & stir until all flavors are well combined. Garnish your stir fry with chopped scallions and enjoy! 🤘🏼

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