Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Adobo Seasoning Blend Description
- Kosher
- Non-GMO Project Verified
- Authentic Garlic & Pepper Blend
- Non-ETO
- Non-Irradiated
Literally meaning “seasoning” or “marinade” in Spanish, Adobo seasoning is an all-purpose ethnic blend quickly gaining popularity in southwestern dishes. Our Adobo seasoning features the perfect blend of garlic, onion, and black pepper, along with several other supporting spices. Use to add depth to meats, poultry, fish, beans, and rice dishes.
Directions
Literally meaning “seasoning” or “marinade” in Spanish, Adobo seasoning is an all-purpose ethnic blend quickly gaining popularity in southwestern dishes. Frontier Co-op Organic Adobo Seasoning features the perfect blend of garlic, onion, and black pepper along with other supporting herbs and spices that are different from the usual Mexican blends. Use to add depth without the heat to meats, poultry, fish, beans and rice dishes.
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.
Free Of
GMOs.
*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: 1/4 Tsp. (0.9 g)
Servings per Container: 90
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | * |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 125 mg | 5% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | * |
|
*Daily value not established.
Other Ingredients: Sea salt, organic garlic, organic onion, organic black pepper, organic oregano, organic bay leaf, organic turmeric.
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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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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