Tex Mex Egg Roll in a Bowl
Your Cheesecake Factory favorite – turned into a healthy, filling, 20-minute dinner. Seasoned black beans, corn, peppers and onions tossed with sliced cabbage make this Tex Mex Egg Roll in a Bowl easy and hearty.
Remember those Tex Mex Egg Rolls at Cheesecake Factory? In college, we used to switch it up between an order of those and the Avocado Egg Rolls. Oh, so yummy!
And while a lot of the allure is in the crunchy deep-fried egg roll wrapper (I mean, hello), there’s a lot of goodness happening on the inside. Seasoned black beans, corn, peppers and onions.
So when I fell in love with the Pinterest-famous Egg Roll in a Bowl (think classic takeout egg roll flavors in a Paleo-friendly bowl form), I started dreaming up other flavors to work with. The genius of the Egg Roll in a Bowl is that the cabbage acts as a bowl-filling ingredient like noodles, but in a significantly lightened up form.
If I had my way, I’d eat a bowl of noodles every. single. night. Thai, Italian, Greek, German, Chinese, Spanish, doesn’t matter. I love it all.
But knowing that eating a bowl of noodles every day doesn’t work well for my body, I’m always in search of something to fill the void and make me feel like I’m making diverse, balanced food choices. (<-- my personal food manifesto: variety, color, balance) And here's the surprising thing: cabbage makes a pretty darn good noodle substitute. Especially when it fits so well into the dish, like in the Egg Roll in a Bowl. Cabbage is packed with: Fiber Vitamin K (needed for blood clotting and bone metabolism) Vitamin C (needed for immune-boosting and collagen-creation) Folate (needed to make red blood cells) And it's low in calories, so you get to pack in all these nutrients without it weighing you down.
So back to that Tex Mex Egg Roll in a Bowl — we’re gonna take the good stuff from the inside of those crunchy little CF treats and toss it all with sliced cabbage. Then top it with some salsa, greek yogurt and tortilla chips or strips (if you want!). This whole thing takes less than 20 minutes to pull together and is super filling, slightly spicy, saucy and quite healthy! It makes for a great weeknight dinner or lunch meal prep.
How to Make a Tex Mex Egg Roll in a Bowl?
First, saute peppers and onions, then toss in the black beans and corn and seasoning. Add the cabbage and let it softened. Top with salsa, greek yogurt and tortilla strips.
P.S. Don’t like beans? Or want to make it paleo? First saute up 1-2 cubed chicken breasts, then add the other ingredients. It will be just as tasty!
Your Cheesecake Factory favorite made into a healthy weeknight dinner. Seasoned black beans, corn, peppers and onions tossed with sliced cabbage makes for a nutrient-packed, filling dinner in 20 minutes.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium green pepper, diced
- 1-2 small spicy peppers (jalapeno, habanero, mad hatter) - optional, diced
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 can black beans, drained and rinsed
- 3 tablespoons taco seasoning
- 1/2 small head cabbage (about 4 cups), sliced thinly
- Plain greek yogurt
- Tortilla strips or chips
In a large saute pan, heat olive oil over medium heat. Add in diced onion and pepper and saute for 3-4 minutes until onion starts to go translucent and softens. Add in minced garlic and stir - cook for 1 minute.
Pour in the frozen corn and black beans. Stir and let cook for about 3 minutes. Add in taco seasoning and stir to evenly coat. Toss in sliced cabbage and mix well to combine. Cover and let cook for 5 minutes until cabbage is softened.
Serve in a bowl topped with salsa, greek yogurt and tortilla strips, if desired.