This Taco and Chili Crumble will supply all the fiesta you need for your dinner! Made with a combination of roasted fresh veggies such as mushrooms and zucchini, adzuki beans, quinoa & lentils and already seasoned with fresh jalapenos and cumin seeds! Ready to eat in tacos!
To thaw, immerse in hot water for 10 minutes, or defrost by placing the pouch in the refrigerator for 4 hours before using.
Stove: Pour all the contents of the thawed pouch into a skillet over medium heat with a small amount of oil and sauté for 5 minutes.
In chili or with pasta: Pour all the contents of the thawed pouch directly into your chili or tomato sauce. Once the pot boils, cover, lower the heat to medium, and cook for another 4 to 5 minutes.
Baked: Pour all the contents of the thawed pouch onto a baking sheet with parchment paper and spread out evenly. Bake everything in a preheated oven at 375°F for 8 to 10 minutes, stirring halfway through cooking.