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Frontera Taco Skillet, Veggie & Bean, Medium
Frontera Taco Skillet, Veggie & Bean, Medium
21.5 oz
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About
Details
Gourmet Mexican cuisine from Chef Rick Bayless, Award-Winning Chef, Author, & Cooking Show Host. Veggie & Bean Tacos are a true expression of Mexico's ancient culinary roots. Organic corn & poblano bring it together. Our bright tomatillo-cilantro sauce sets it apart.
• Black and white beans, chayote squash, chard, kale, roasted corn, poblano peppers and red potatoes covered in a medium roasted tomatillo-cilantro sauce
• Vegan and made with high-quality, all-natural ingredients
• Cook FRONTERA frozen taco skillet meals on your stovetop and serve with warm tortillas for a quick weeknight meal for two
• From the kitchen of award-winning Chef Rick Bayless
Ingredients
Roasted Tomatillo-cilantro Sauce (fire-roasted Tomatillos, Water, Onions, Garlic, Corn Starch, Fire-roasted Poblano Peppers, Salt, Expeller Pressed Canola Oil, Fire-roasted Serrano Peppers, Jalapeno Peppers, Cilantro, Cane Sugar), Red Potatoes, Cooked Beans (water, Black And White Kidney Beans), Yellow Bell Peppers, Caramelized Onions, Fire-roasted Poblano Peppers, Organic Corn, Chard, Kale, Spinach.
Directions
Stop Top Cooking Instructions: Step 1 - Heat 10-inch non-stick skillet over medium-high heat until hot, about 2 minutes. Step 2 - Add 1 tablespoon canola oil a skillet meal to skillet. Step 3-– Cook and stir 2 minutes. Step 4 - Add 1 tablespoon water. Cook 8 to 9 minutes, stirring occasionally, until sauce is thickened. Step 5 - Check that food is cooked thoroughly to 165 degrees F. Careful, it’s hot! Cook thoroughly. For food safety and quality: Keep frozen. Do not thaw. Appliances vary. Adjust cooking times as needed.
Serve with warm tortillas or over rice. Serve hot in warmed tortillas or over rice top with fresh cilantro and queso fresco.
Keep frozen.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 240
- Total Fat 5g6%
- Saturated Fat 1g5%
- Trans Fat 0g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 3g
- Cholesterol 0mg0%
- Sodium 320mg14%
- Total Carbohydrate 41g15%
- Dietary Fiber 11g39%
- Sugars 15g
- Protein 6g
Details
Gourmet Mexican cuisine from Chef Rick Bayless, Award-Winning Chef, Author, & Cooking Show Host. Veggie & Bean Tacos are a true expression of Mexico's ancient culinary roots. Organic corn & poblano bring it together. Our bright tomatillo-cilantro sauce sets it apart.
• Black and white beans, chayote squash, chard, kale, roasted corn, poblano peppers and red potatoes covered in a medium roasted tomatillo-cilantro sauce
• Vegan and made with high-quality, all-natural ingredients
• Cook FRONTERA frozen taco skillet meals on your stovetop and serve with warm tortillas for a quick weeknight meal for two
• From the kitchen of award-winning Chef Rick Bayless
Ingredients
Roasted Tomatillo-cilantro Sauce (fire-roasted Tomatillos, Water, Onions, Garlic, Corn Starch, Fire-roasted Poblano Peppers, Salt, Expeller Pressed Canola Oil, Fire-roasted Serrano Peppers, Jalapeno Peppers, Cilantro, Cane Sugar), Red Potatoes, Cooked Beans (water, Black And White Kidney Beans), Yellow Bell Peppers, Caramelized Onions, Fire-roasted Poblano Peppers, Organic Corn, Chard, Kale, Spinach.
Directions
Stop Top Cooking Instructions: Step 1 - Heat 10-inch non-stick skillet over medium-high heat until hot, about 2 minutes. Step 2 - Add 1 tablespoon canola oil a skillet meal to skillet. Step 3-– Cook and stir 2 minutes. Step 4 - Add 1 tablespoon water. Cook 8 to 9 minutes, stirring occasionally, until sauce is thickened. Step 5 - Check that food is cooked thoroughly to 165 degrees F. Careful, it’s hot! Cook thoroughly. For food safety and quality: Keep frozen. Do not thaw. Appliances vary. Adjust cooking times as needed.
Serve with warm tortillas or over rice. Serve hot in warmed tortillas or over rice top with fresh cilantro and queso fresco.
Keep frozen.
Common questions
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