Mexican Faux Vegan Chicken strips

Mexican  Faux Vegan Chicken strips
1 package Beyond Meat Chicken strips ( found frozen)
1 14-ounce can fire-roasted diced tomatoes
1 - 3 ounce can diced green chiles
1 14-ounce can black beans, drained and rinsed
1½ teaspoons chili powder
¼ teaspoon ground coriander
½ teaspoons ground cumin
½ teaspoon salt
1 cup shredded vegan cheese

In a bowl combine, tomatoes, chiles, black beans, chili powder, oregano, coriander, cumin and salt.
Preheat EOS to 450 degrees.  Place better than meat strips into preheated skillet and saute for 8 min, turn over sear 2 mins .
Spread the mixture on the top of faux meat.  Sprinkle with cheese. Cover with lid and  cooked through and cheese is melted, about additional 8 mins.
Serve with RICE 

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