Vegetarian Picadillo Tacos

• 1 (12-oz.) package frozen meatless burger crumbles
• 1 tablespoon vegetable oil
• 2 carrots, diced
• 1 small onion, diced
• 1/2 teaspoon salt
• 2 plum tomatoes, diced
• 1 to 2 canned chipotle peppers in adobo sauce, minced
• 8 (8-inch) soft taco-size corn or flour tortillas, warmed
• Garnish: fresh cilantro sprigs

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; saute 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.
2. Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings).

burger crumbles, vegetable oil, carrots, onion, salt, tomatoes, peppers, corn, fresh cilantro

Taken from www.myrecipes.com/recipe/vegetarian-picadillo-tacos (may not work)