Name: Mexican black bean breakfast bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/2 (15-oz) can black beans, drained and rinsed; 3.5 oz seitan wheat protein, diced; 4 oz red potatoes, diced into half-inch pieces; 1 tsp avocado oil; 1/3 cup yellow onion, diced; 1.5 oz red bell pepper, diced; 2 tsp taco seasoning; 1/4 tsp salt; 2 tbsp water; 1/3 cup fresh cilantro, chopped; 3 1/2 tbsp salsa

Nutrition

Per serving

452 calories

Protein: 34g; 30% of calories
Carbs: 63g; 56% of calories
Fat: 7g; 14% of calories

Instructions

Prep 15 min · Cook 10 min

Heat a 12-inch skillet over medium-high heat with the oil. Add the potatoes and salt. Cook for 10 minutes, flipping occasionally, until golden and tender.
Add the seitan, onion, and bell pepper to the skillet with the potatoes. Cook for 6 to 8 minutes, stirring often, until the seitan is browned and the vegetables are soft.
Stir in the black beans, taco seasoning, and water. Cook for 3 minutes, stirring to coat the mixture in the spices, until the liquid has evaporated and the beans are hot.
Transfer the hash to a bowl. Top with the salsa and fresh cilantro.

Nutrition

Ingredients

Instructions

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