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Frontera Veggie Taco Skillet
Frontera Veggie Taco Skillet
20 oz
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About
Details
Imagine a cast iron skillet full of chopped vegetables and a mild sweet and smoky ancho chile tomato sauce delivered straight to your kitchen table. With FRONTERA Veggie Taco Skillet, you can enjoy fire-roasted peppers, green beans, caramelized onions and black beans topped with New Mexico chile tomato sauce and mixed with sweet potatoes and plantains. This easy taco skillet recipe is vegan and made with all-natural ingredients. Simply add the frozen meal to a skillet with oil, pour in some water, and cook thoroughly. Serve the vegetable taco skillet over rice or with warm tortillas for a gourmet Mexican experience in an easy weeknight dinner. Great Mexican food brings people together, so choose FRONTERA Veggie Taco Skillet, gourmet Mexican from Chef Rick Bayless.
Ingredients
New Mexico Chile Tomato Sauce (fire-roasted Tomatoes, Water, Apple Cider Vinegar, Chiles [new Mexico, Ancho, Chipotle], Onions, Expeller Pressed Canola Oil, Garlic, Fire-roasted Red Bell Pepper Puree, Salt, Tomato Paste, Paprika), Cooked Black Beans (water, Black Beans), Fried Plantains (plantains, Palm Oil), Green Beans, Roasted Sweet Potatoes, Caramelized Onions, Fire-roasted Red Bell Peppers, Yellow Bell Peppers.
Directions
Keep frozen.
Stovetop cooking instructions:
Step 1:
Heat large non-stick skillet over med-high heat until hot. About 2 minutes.
Step 2:
Add 1 tablespoon canola oil and meal to skillet.
Step 3:
Pour in 1/4 cup water.
Step 4:
Cook 8-9 minutes, stirring occasionally, until sauce is thickened.
Step 5:
Check that food is cooked thoroughly to 165 degrees F, careful it's hot! Transfer to a serving bowl.
Serving suggestion:
Serve hot in warmed tortillas or over rice. Top with fresh cilantro and queso fresco.
For food safety and quality.
Keep frozen. Do not thaw.
Appliances vary. Adjust cooking times as needed.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 230
- Total Fat 4.5g6%
- Saturated Fat 1g5%
- Trans Fat 0g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 1.5g
- Cholesterol 0mg0%
- Sodium 360mg16%
- Total Carbohydrate 41g15%
- Dietary Fiber 13g46%
- Sugars 17g
- Protein 8g
Details
Imagine a cast iron skillet full of chopped vegetables and a mild sweet and smoky ancho chile tomato sauce delivered straight to your kitchen table. With FRONTERA Veggie Taco Skillet, you can enjoy fire-roasted peppers, green beans, caramelized onions and black beans topped with New Mexico chile tomato sauce and mixed with sweet potatoes and plantains. This easy taco skillet recipe is vegan and made with all-natural ingredients. Simply add the frozen meal to a skillet with oil, pour in some water, and cook thoroughly. Serve the vegetable taco skillet over rice or with warm tortillas for a gourmet Mexican experience in an easy weeknight dinner. Great Mexican food brings people together, so choose FRONTERA Veggie Taco Skillet, gourmet Mexican from Chef Rick Bayless.
Ingredients
New Mexico Chile Tomato Sauce (fire-roasted Tomatoes, Water, Apple Cider Vinegar, Chiles [new Mexico, Ancho, Chipotle], Onions, Expeller Pressed Canola Oil, Garlic, Fire-roasted Red Bell Pepper Puree, Salt, Tomato Paste, Paprika), Cooked Black Beans (water, Black Beans), Fried Plantains (plantains, Palm Oil), Green Beans, Roasted Sweet Potatoes, Caramelized Onions, Fire-roasted Red Bell Peppers, Yellow Bell Peppers.
Directions
Keep frozen.
Stovetop cooking instructions:
Step 1:
Heat large non-stick skillet over med-high heat until hot. About 2 minutes.
Step 2:
Add 1 tablespoon canola oil and meal to skillet.
Step 3:
Pour in 1/4 cup water.
Step 4:
Cook 8-9 minutes, stirring occasionally, until sauce is thickened.
Step 5:
Check that food is cooked thoroughly to 165 degrees F, careful it's hot! Transfer to a serving bowl.
Serving suggestion:
Serve hot in warmed tortillas or over rice. Top with fresh cilantro and queso fresco.
For food safety and quality.
Keep frozen. Do not thaw.
Appliances vary. Adjust cooking times as needed.
Common questions
Learn more about how to place an order here.
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