A new take on enchiladas. Quinoa, black beans, tomatillos, and bell peppers between a corn tortilla covered in salsa verde, topped with Monterey Jack and cheddar cheese.
|Calories (amount per serving)||300|
|% Daily Value|
|Total Fat 9g||12%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 15g||54%|
|Total Sugars 4g|
|*Includes 2g Added Sugars||4%|
|Vitamin D 0mcg||0%|
Cooked black beans, corn, water, corn tortilla (water, organic yellow corn masa flour, organic white corn, contains less than 2% of organic guar gum, trace of lime), tomatillos (tomatillos, citric acid), cooked red quinoa, red bell peppers, green bell peppers, poblano peppers, cooked white quinoa, onions, contains less than 2% of avocado oil, cilantro, concentrated lime juice, corn flour, corn starch, dehydrated onion, dried red chili pepper, garlic puree (garlic, water), green onions, jalape�o peppers, Monterey jack cheese (milk, cheese culture, enzyme, salt, calcium chloride, annatto color), organic honey, seasoning (sea salt, potassium chloride), spices, vegetable stock (vegetables [carrots, celery, onions], potato starch, dehydrated vegetables [onions, garlic, green peas, carrot, celeriac, spinach, lettuce, red beet], salt, spices), white cheddar cheese (milk, cheese culture, salt, calcium chloride, enzyme).
*Do not use toaster oven.
- Preheat oven to 375°F.
- Place bowl on baking tray in center of oven.
- Cook for 40 minutes. Remove from oven, remove film.
- Cook for an additional 15 minutes.
*Based on 1200W microwave oven.
- Microwave for 3 minutes or until cooked throughout.
- Turn bowl 180º (half turn) and cook for an additional 2½ minutes or until cooked throughout.
- Let stand for 1 minute.
- Remove film.