Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Black Pepper Fine Grind Description
Frontier Co-op® Black Pepper lends satisfying heat and bite to most any dish (and it's great for salt-free diets). It works well in combination with other herbs and spices and is commonly found in spice blends. Black pepper's woody, floral and pungenet flavor is thought to inspire the appetite.
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.
*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.
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Vegan Baked Chimichangas
[vc_row][vc_column][vc_column_text]Craving the crispy, golden crunch of chimichangas but looking for a plant-based twist? These vegan baked chimichangas deliver all the satisfying flavors and textures you love—without the deep frying! Stuffed with a hearty blend of shredded hearts of palm, creamy pinto beans, crisp cabbage and melty vegan mozzarella, each bite is bursting with bold, savory goodness. A touch of adobo seasoning and ground jalapeño add just the right amount of heat, while fresh cilantro and tomato brighten the filling. Baked to perfection and served with tangy tomatillo salsa, these better-for-you chimichangas are sure to be a hit for any meal.
Vegan Baked Chimichangas
- 6 large flour tortillas
- 1/2 large green cabbage
- 1 14.4- oz. jar hearts of palm (sliced or shredded)
- 1 cup chopped cilantro (leaves and stems)
- 6 green scallions
- 4 cloves garlic (mashed or pureed)
- 2 tsp. ground jalapeno
- 2 tsp. adobo seasoning
- 1/2 medium yellow onion (chopped or sliced with mandoline)
- 1 tomato (diced)
- 1 15- oz. can pinto beans (drained & rinsed)
- 1 tsp. Himalayan pink salt
- 1 tsp. black pepper
- 1 cup vegan mozzarella cheese
- 2 Tbsp. avocado or olive oil
- Preheat oven 375 degrees F and prep baking pan with avocado oil parchment paper.
- Using a mandoline, thinly slice cabbage into large bowl. After slicing, soak in water then rinse and set aside.
- In small skillet add oil, garlic, pinch of salt and sauté for a few seconds. Add adobo and sliced heart of palm. Turn off heat and add to large bowl.
- Add onions, cilantro, tomato, green onion, salt, black pepper and vegan cheese.
- Add ground jalapeno and mix with tongs. Distribute flavors evenly and if needed add more salt.
- Add filling to flour tortillas and fold burrito style. Spray or brushing each burrito with oil between to prevent sticking to each other.
- Bake 35 minutes or until golden.
- Serve with a dollop of sour cream and salsa verde.
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