This meatless mixture is also great served as a taco salad or wrapped in enchiladas and burritos.
Southern Living JUNE 2009
1. Cook meatless crumbles in hot oil in a large skillet over medium-high heat, stirring often, 3 to 4 minutes. Stir in carrots, onion, and salt; sauté 5 minutes. Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3 to 4 minutes or until tomatoes begin to soften. Serve mixture with warm tortillas. Garnish, if desired.
Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings).
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