Simple squash fajitas with sweet peppers and queso fresco
Vegetarian, Soy-Free, Family-Friendly
Delicata squash, sweet peppers, and onion, some of fall’s finest flavors, are wrapped in warm tortillas with all the fresh fixings for a quick and easy weeknight meal.
In your bag
- 1 organic delicata squash
- 1 organic red onion
- 3 ounces organic mini sweet peppers
- 6 ounces organic cherry or grape tomatoes
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- 1 organic avocado
- 3 ounces queso fresco
- 6 Mi Rancho Artisan tortillas
It took seven years for 16th-century Franciscan friar Bernardino de Sahagún, “the first anthropologist,” to finish the most complete documentation of the Aztec diet, which cited corn, tamales, chiles, and tortillas among the staples. In Nahuatl (the language of the Aztecs), tortillas were called tlaxalli, meaning “corn bread,” and were made daily for most meals.
Calories: 780, Protein: 26g (52% DV), Fiber: 23g (92% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 3g, Saturated Fat: 9g (45% DV), Cholesterol: 30mg (10% DV), Sodium: 1040mg (43% DV), Carbohydrates: 96g (32% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
Contains: Milk, 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.