Taco-Style Tex-Mex
This portion is bold and savory with cumin, chili, and paprika driving the flavor. Lime and oil round it out so it tastes like a taco night in a bowl.
Ingredients
Base prep (1 portion)
- Light red kidney beans (dry), 18 g
- Diced sweet potatoes (frozen), 55 g
- Edamame, shelled (frozen), 38 g
- Sliced carrots (frozen), 85 g
- Diced avocados (frozen), 30 g
- Dry roasted peanuts (salted), 14 g
- Salt (iodized), 1/8 tsp
Seasoning (per portion)
- Ground cumin, 3/8 tsp
- Chili powder, 1/2 tsp
- Smoked paprika, 1/4 tsp
- Onion powder, 1/4 tsp
- Garlic powder, 1/8 tsp
- Lime juice, 1 1/2 tsp
- Oil, 1 1/2 tsp
1. Base prep
- Soak + cook the beans (less loss + safe): Soak in lots of water 8–12 hours, drain and rinse, add fresh water to cover by 2–3 inches, boil hard on high heat for 10 minutes (big, nonstop bubbles), then lower heat and simmer 20–30 minutes until soft; drain the water and use the beans.
- Air fryer (best nutrient retention): Preheat to 200°C / 390°F. Put sweet potatoes, edamame, and carrots in a bowl, add salt, then sprinkle 1–2 tsp water over them and toss to coat. Air fry 10–14 minutes, shaking halfway.
- Combine: Toss the cooked beans with the hot vegetables and peanuts. Let the mixture cool 2 minutes, then add the frozen avocado and gently fold so it softens without mashing.
2. Season and finish
- Warm a skillet over medium heat. Add the oil and all spices. Stir 20–30 seconds until the mix is aromatic and darkens slightly.
- Add the base mixture and toss to coat evenly.
- Finish with lime juice, toss, and serve hot.
Chef’s Notes
- Blooming the spices in oil is key for a deep Tex-Mex flavor.
- If you like a drier finish, cook 1–2 minutes longer to crisp the edges.
- Lime at the end keeps the bowl tasting fresh, not heavy.
- Spices and citrus are listed with calories rounded to 0.
- Meal prep (cook today, eat by day 4): Cool fast, then store in airtight containers in the fridge. Keep avocado and lime separate and add on the day you eat. Reheat in the microwave with 1–2 tsp water, cover loosely, then finish with lime right before eating.
Calories tracking
| Item | Serving | kcal | Fat (g) | Carb (g) | Prot (g) | Fiber (g) | Sug (g) | Chol (mg) | Salt (mg) |
|---|---|---|---|---|---|---|---|---|---|
| Light red kidney beans (dry) | 18 g | 45 | 0 | 10.5 | 4 | 4.5 | 0.5 | 0 | 5 |
| Diced sweet potatoes (frozen) | 55 g | 40 | 0 | 9.5 | 1 | 1.5 | 3 | 0 | 15 |
| Edamame, shelled (frozen) | 38 g | 45 | 1 | 5 | 4.5 | 4 | 1 | 0 | 5 |
| Sliced carrots (frozen) | 85 g | 30 | 0 | 7 | 1 | 3 | 4 | 0 | 60 |
| Salt (iodized) | 1/8 tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 295 |
| Diced avocados (frozen) | 30 g | 50 | 4.5 | 3 | 1 | 2 | 0 | 0 | 0 |
| Dry roasted peanuts (salted) | 14 g | 80 | 7 | 2.5 | 3.5 | 1 | 1 | 0 | 75 |
| Ground cumin | 3/8 tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Chili powder | 1/2 tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Smoked paprika | 1/4 tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Onion powder | 1/4 tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Garlic powder | 1/8 tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Lime juice | 1 1/2 tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Oil | 1 1/2 tsp | 72 | 8 | 0 | 0 | 0 | 0 | 0 | 0 |
| Total | 362 | 20.5 | 37.5 | 15.0 | 16.0 | 9.5 | 0 | 455 |