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Ingredients40 m servings 564 cals
Original recipe yields 4 servings
- Heat oil in a large skillet over medium heat. Add onion and red bell pepper; cook and stir until soft, about 5 minutes. Reduce heat; stir in green salsa. Add vegetarian crumbles; cook and stir to break up the crumbles, about 5 minutes. Stir in water and refried beans. Season mixture with cumin, chili powder, and garlic powder. Simmer until flavors combine, about 5 minutes.
- Divide iceberg and radicchio among serving plates. Top with rice. Scoop hot mixture over rice. Garnish with sour cream and Monterey Jack cheese.
Per Serving: 564 calories; 16.1 g fat; 61 g carbohydrates; 43.4 g protein; 22 mg cholesterol; 1226 mg sodium. Full nutrition
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