RollinGreens Salt & Pepper ME’EAT with caramelized onion and peppers, a side of flour tortillas and a pickled jalapeno, onions, and carrot.

Serves 2-4 people

Ingredients

For Salt & Pepper ME’EAT

• 1 Bag RollinGreens Salt & Pepper ME’EAT
• 2 cups water
• 2 tbsp olive oil

For the Sauteed Vegetables

• 1 red bell pepper
• 1 green bell pepper
• 1 onion

For the Pickled Jalapenos

• 1-2 fresh jalapenos
• ½ carrot
• 2 slices of the onion
• 1/2 cup vinegar
• 1 cup water
• 1 tsp salt
• ½ tsp sugar

For the Tortillas and Toppings

• 3-4 small flour tortillas
• Sour Cream (optional dairy free alternative)

Instructions

1. For the Salt & Pepper ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Salt & Pepper ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
4. For the sauteed vegetables, in a medium to large pan heat to medium. Cut slices of onion and add to pan. Cut slices of peppers and add to pan once onions have caramelized, about 5 minutes. Stir. Once peppers are al dente, remove onions and peppers from pan and place into a serving bowl.
5. For the pickled jalapenos, in a small pot add 1 cup of water, ½ cup of vinegar, 1 tsp salt, and ½ tsp sugar and bring to a boil. Add the jalapeno or jalapenos and slices of carrot and onion. Reduce heat to low and cover. Cook for 5 minutes.
6. For the tortillas, heat tortillas and place on a baking tray with a piece of parchment on top.
7. Place both bowls of ME’EAT and onions and peppers next to tortillas. Add the pickled jalapeno, carrot slices and onion slices to parchment paper.Serve with sour cream.

-Enjoy Chef Ko