• 1 tsp canola oil 1 cup chopped onion 4 garlic cloves, minced 1⁄2 cup chopped red bell pepper 1 cup frozen whole-kernel corn 2 1⁄2 cups frozen, burger-style vegetable protein crumbles, thawed 1 t

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Preheat oven to 350°F.

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add canola oil. When oil is hot, add onion, garlic, and bell pepper. Sauté 1 to 2 minutes.

2. Add corn, protein crumbles, onion powder, garlic powder, cumin, and chili powder. Stir and cook 4 to 5 minutes or until heated through. Cover. Turn off heat and keep warm.

3. Heat the tortillas in a microwave or wrapped in foil in the oven at 350°F for 5 to 10 minutes.

4. Spoon vegetable crumble mixture onto tortillas and top each with salsa, sour cream, onions, cilantro, and avocado. Roll up tortillas and fold over.

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