This ready meal makes breakfast a lot easier! I’ll usually defrost it for a few seconds in the microwave before placing it on the skillet. Then I throw in MorningStars black bean crumbles on the same pan before wrapping it up in a tortilla. I really love how it already comes with a tomatillo salsa mixed in the veggies. The salsa is surprisingly good! I agree it’s medium on the heat but still not enough for me so I’ll also add some extra salsa verde.
Veggie and Bean Taco Skillet
from Frontera
4.10 (2)
Saved 51%
Worldwide
Enjoy all the mouth-watering flavors of Mexico without spending hours chopping vegetables thanks to FRONTERA Veggie and Bean Taco Skillet. Black and white beans, chayote squash, chard, kale, roasted corn, poblano peppers and red potatoes and covered in a medium roasted tomatillo-cilantro sauce for a quick skillet meal that's packed with bold, authentic flavor and delicious veggies. This FRONTERA taco skillet is vegan and made with all-natural ingredients; simply add to the skillet with oil, pour in some water, and cook thoroughly. Serve the taco frozen dinner over rice or with warm tortillas and FRONTERA salsa for a quick weeknight meal for two that tastes like a gourmet Mexican experience. Great Mexican food brings people together, so choose FRONTERA Veggie & Bean Taco Skillet, gourmet Mexican from Chef Rick Bayless.
Allergens
onion and garlic
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 andwhite kidney beans), yellow bell peppers, caramelized onions, fire roasted poblano peppers, organic corn, chard, kale, and spinach.
