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Beef mole enchilada pie with pinto beans and queso fresco
Soy-Free, Spicy, Protein Plus
1 Serving, 740 Calories/Serving
20–25 Minutes (Conventional oven)
4–5 Minutes (Microwave oven)
We’ve beefed up enchilada pie with a mouth-watering mole poblano sauce layered between tortillas with tender beef shoulder and pinto beans. The secret to deliciousness? A rich hint of cocoa from sweet Mexican chocolate.
Ingredients
- Beef mole (water - sous vide beef shoulder - diced fire-roasted tomatoes - organic onions - cooked pinto beans - diced mild green chiles - organic bell peppers - Sunbasket beef stock - tomato paste - extra virgin olive oil - Mexican chocolate - sourdough bread crumbs - chipotle chile in gluten-free adobo - coconut sugar - pumpkin seeds - raisins - onion powder - pureed garlic - granulated garlic - kosher salt - sweet paprika - ancho chile powder - cumin - black pepper - cinnamon - dried Mexican oregano)
- Tortillas
- Queso fresco
- Organic scallions
- Toasted sesame seeds
Nutrition per serving
Calories 740, Total Fat 38g (49% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1190mg (52% DV), Total Carb. 62g (23% DV), Fiber 9g (32% DV), Total Sugars 10g (Incl. 2g Added Sugars, 4% DV), Protein 40g
Contains:
Milk, Tree Nuts (almond, cashew, coconut, hazelnut, pecan), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Heat, Season, and Serve
We delivered this meal fresh because it tastes best that way (heated of course!). If you need to freeze it to cook later, no worries, that works too.
Remove plastic from tray.
Microwave: Cook 4–5 minutes (8–10 if frozen).
Oven: Cover with foil and bake at 425°F, 20–25 minutes (40–50 if frozen).
We seasoned this lightly. Add salt and pepper to your heart’s content.
Ovens may vary. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.