Jalapeno Popper Skillet Dinner
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan skillet featuring veggie crumbles, jalapeños, tomatoes, and a cashew cream, served with tortillas and topped with avocado. Ready in under 30 minutes, this spicy dinner is full of flavor and texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tsp oil
- 1/2 cup thinly sliced onion
- 1/2 cup thinly sliced bell pepper (red, green or both)
- 1 cup veggie crumbles (or cooked lentils)
- 1/2 cup chopped tomatoes
- 1/4 tsp salt
- 1 tsp chili powder blend
- 2-3 tortillas (sliced into triangles or use tortilla chips )
- 2 tbsp chopped pickled jalapeno
- 1/4 cup cashews (soaked for 15 minutes in hot water, see notes for Nutfree )
- 1/2 tsp apple cider vinegar
- 1/2 tsp lemon juice
- 1 tbsp nutritional yeast
- 4 or 5 slices pickled jalapeno
- 3-4 tbsp water
- Sliced Avocado
- Cilantro
- Pickled Jalapeno
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1418mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1385mg
- Calcium
- 172mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1418MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.