Mexican

Veggie Meximix is for Lunch.

Veggie Meximix takes 20 minutes to prepare.

Veggie Meximix takes 60 minutes to cook.

Veggie Meximix makes 30 servings.

The ingredients for Veggie Meximix are:

This is a spicy dish (you don't need hot sauce later)
1 30 oz can of black beans (rinse well)
1 30 oz can garbanzo beans (chick peas, rinse)
1 large red onion thickly diced
1 large green bell pepper (thickly diced)
1 large yellow pepper (thickly diced)
1 cup cooked long grain wild rice
30 baby bella mushrooms sliced
4 tbs spoon Chinese red pepper
2 fresh habanero peppers diced or minced (add to taste)
10 (or more) roasted garlic cloves minced
1 cup chopped cilantro
Del Monte Petite Cut Diced Tomatoes, 2 cup
2 pounds home made Seitan (optional)
(you can use less red pepper and no habanero peppers if you plan on adding hot sauce later)

Here is how you make Veggie Meximix:

don't need cooking oilonions and mushrooms 1st then add garlic, peppers, beans. tomatoes cilantro, rice, seitan and any spices that are left. Cook over a med hi heat for 30 min stirring often to keep from burning and to let mushrooms and seitan soak up the flavor of the mix. then turn down the heat and let it simmer. Serving Size:?1 scoop will make 30 or more burritos

The nutritional information for Veggie Meximix is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 145.2

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 185.6 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 4.5 g
• Protein: 15.3 g

Veggie Meximix is Mexican cuisine.

The dietary needs meet for Veggie Meximix is Vegetarian