Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Taco Seasoning Description
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For Rice & Beans Too!
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Kosher
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Non-ETO (Ethylene Oxide)
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Non-Irradiated
Add instant south-of-the-border taco flavor to any fare with Frontier® Taco Seasoning. This zesty blend of robust spices is perfect for adding authentic taco taste to browned meat, rice, beans and dip. Start with just a pinch or two and add more to taste.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
Directions
Add ¼ cup seasoning and 1 cup water to 1 lb cooked meat or vegetable protein. Simmer 10 minutes, stirring occasionally.
Free Of
ETO
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tablespoon (8 g)
Servings per Container: About 8
| Amount Per Serving | % Daily Value |
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| Calories | 25 | |
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| Total Fat | 0.5 g | 1% |
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| Sodium | 5 mg | 0% |
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| Total Carbohydrate | 5 g | 2% |
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| Fiber | 1 g | 4% |
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| Sugars | 1 g | * |
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| Protein | 1 g | |
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| Iron | 1 mg | 6% |
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| Potassium | 120 mg | 2% |
|
*Daily value not established.
Other Ingredients: Onion, chili peppers (may contain silicon dioxide), yellow corn flour, garlic, paprika, cumin, tomato powder, oregano, citric acid, silicon dioxide, cayenne (may contain silicon dioxide).
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Copycat Southwestern Egg Rolls (Vegan)
[vc_row][vc_column][vc_column_text]You know those irresistible restaurant Tex-Mex egg rolls everyone raves about? These vegan southwestern egg rolls are a plant-based take on that fan-favorite starter — crispy, colorful and bursting with smoky flavor. Lentils stand in for chicken, vegan cheese brings the melty goodness, and the creamy salsa ranch dip seals the deal. They’re party-perfect, weeknight-easy and absolutely addictive.
Copycat Southwestern Egg Rolls (Vegan)
- 1-1/2 cups cooked lentils (green used in this recipe)
- 1 cup shredded vegan cheese
- 1/2 cup frozen corn (thawed)
- 1/2 cup canned black beans (drained & rinsed)
- 1/2 cup fresh baby spinach (finely chopped)
- 1/2 cup red bell pepper (finely chopped)
- 1/4 cup scallions (thinly sliced)
- 2 Tbsp. taco seasoning spice blend
- 18 egg roll wrappers (vegan-friendly)
- Oil (as needed to lightly coat)
Dipping sauce
- 1/2 cup mild salsa
- 3 Tbsp. dairy-free ranch
- In serving bowl, mix salsa and dairy-free ranch together until well combined. Refrigerate dipping sauce to chill for serving.
- To make filling, in medium bowl, stir together cooked lentils, cheese, corn, black beans, spinach, red bell pepper, scallions and taco seasoning until well combined.
- To make egg rolls, on work surface, lay down an egg roll wrapper angled with a corner pointed toward your. Add about 2-3 tablespoons of filling on bottom center of wrapper. Fold over corner nearest you and gently press and pull downwards to pack filling together. Fold in two sides of wrapper over filling and roll up very tightly. Secure top corner with light brush of water and gently press to seal. Onto large plate, transfer egg roll seam side down. Repeat process with remaining wrappers and filling.
- To cook egg rolls, lightly coat each roll with oil and air fry at 365 degrees F for 12-18 minutes, flipping halfway through. Alternatively, to deep fry, pour oil to depth of 1/2-inch in 12-inch cast-iron skillet over medium-high heat until thermometer reads 350 degrees F, about 8 minutes. Add 3 to 4 egg rolls into hot oil, seam side down, and cook until golden brown and crispy all over, 3 to 4 minutes, flipping halfway through cooking. Transfer to paper towel-lined plate to drain. Repeat with remaining egg rolls.
- To serve, slice each egg roll diagonally. Serve warm with salsa-ranch dipping sauce.
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