Mexican Cassoulet Recipe with Plant Based Sausage as an overhead photo with bright color veggies in a turquoise handled bowls, cropped on the edges and sitting on a chocolate mat.
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5 from 5 votes

Mexican Cassoulet

Mexican Cassoulet Recipe with Plant-Based Sausage is good & spicy & everything nice.
Course Main Dish
Cuisine Mexican Style, Stew
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 333kcal
Author Ginny McMeans

Ingredients

  • 2 tablespoons extra virgin olive oil or coconut oil
  • 10 ounces Plant-Based sausage, sliced in 1/2"-3/4" slices
  • 1/2 cup white onion, diced
  • 1/2 cup tomato, diced
  • 30 ounces 2- 15 ounce cans organic kidney beans, drain but keep the liquid
  • 1 teaspoon fajita spice mix
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 cup about - 1 fresh ear of corn on the cob

Instructions

  • Heat oil in a large skillet.  Saute the onion until it becomes translucent. About 10-15 minutes.
  • Remove the onion from the skillet.  Add the meatless sausage slices and brown on both sides.
  • Add the next few ingredients including the bean liquid but NOT the beans and the corn to the skillet.
  • Bring to a boil and then turn down the heat to medium and cook on medium for 10 minutes.
  • Add the beans and corn and heat through for about 5 minutes.  If you'd like less liquid cook a little longer.  If you'd like more liquid you can add a little vegetable broth.

Nutrition

Serving: 1Serving | Calories: 333kcal | Carbohydrates: 41g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Sodium: 712mg | Potassium: 737mg | Fiber: 13g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 14.8mg