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Tired of sweet oatmeal? This hearty Tex-Mex version is the perfect alternative! Creamy rolled oats are infused with savory spices like chili powder and cumin, then loaded with black beans, corn, and fresh avocado. It's a delicious, protein-packed, and fiber-rich meal to kickstart your day or enjoy for a quick lunch.
In a medium saucepan, combine the rolled oats, vegetable broth, chili powder, ground cumin, onion powder, garlic powder, salt, and black pepper. Stir well to combine.
Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, immediately reduce the heat to low to maintain a gentle simmer.
Simmer for 5-7 minutes, stirring frequently to prevent the oats from sticking to the bottom of the pan. Cook until the oats are tender, creamy, and have absorbed most of the liquid.
Stir in the rinsed black beans and corn. Continue to cook for another 2 minutes, until the beans and corn are heated through.
Remove the saucepan from the heat. Divide the savory oatmeal evenly among four bowls. Top each serving with sliced avocado, a dollop of Greek yogurt, and a sprinkle of fresh cilantro. Serve immediately with a lime wedge on the side.
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Tired of sweet oatmeal? This hearty Tex-Mex version is the perfect alternative! Creamy rolled oats are infused with savory spices like chili powder and cumin, then loaded with black beans, corn, and fresh avocado. It's a delicious, protein-packed, and fiber-rich meal to kickstart your day or enjoy for a quick lunch.
This tex_mex recipe takes 20 minutes to prepare and yields 4 servings. At 305.72 calories per serving with 12.02g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Top with a fried or poached egg for extra protein and a rich, runny yolk that acts as a sauce.
Sauté 1/2 cup of diced bell peppers and onions in the saucepan with a little oil before adding the oats and liquid for more vegetable goodness.
Stir in 1/4 cup of shredded cheddar or Monterey Jack cheese at the end of cooking until melted and gooey.
Substitute rolled oats with quinoa or millet for a different texture. You will need to adjust the cooking time and liquid ratio according to package directions.
Adapted versions of this recipe for specific dietary needs:
The complex carbohydrates in rolled oats are digested slowly, providing a steady supply of energy and preventing blood sugar spikes, keeping you full and focused for hours.
With both soluble fiber from oats and insoluble fiber from beans and corn, this dish promotes healthy digestion, aids in cholesterol management, and contributes to a feeling of fullness.
Avocado provides monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels and providing essential fatty acids.
This meal offers a complete protein profile when combining oats and black beans, making it an excellent choice for muscle maintenance and repair, especially for those on a plant-based diet.
One serving (about 1.5 cups) contains approximately 450-500 calories, depending on the specific toppings used. This makes it a substantial and filling meal.
Yes, it's very healthy. It's packed with dietary fiber from oats and beans, healthy fats from avocado, and plant-based protein. It provides sustained energy and supports digestive health.
Absolutely. The base recipe is already vegan. Simply ensure you use vegetable broth and top with a vegan sour cream or skip the yogurt altogether.
Yes, but you'll need to adjust the cooking time and liquid. Steel-cut oats will take much longer (20-30 minutes) and may require more liquid. Quick-cooking oats will be ready in just 1-3 minutes.
Store the cooked oatmeal in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth to loosen it up. Add fresh toppings just before serving.