Print instructions
Tex-Mex black bean and quinoa bowls with guacamole
Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegan, <600 Calories
2 Servings, 440 Calories/Serving
5–20 Minutes
Without the carbs to slow you down, these burrito bowls get a Tex-Mex twist with cumin, dried Mexican oregano, and a pinch of ancho chile powder.
Ingredients
- In your tray:
- Black beans
- Rainbow quinoa
- Organic summer squash
- Organic onion
- Organic bell pepper
- Extra virgin olive oil
- Lime zest and juice
- Kosher salt and black pepper
- Cumin
- Sweet smoked paprika
- Dried Mexican oregano
- Ancho chile powder
- Granulated garlic
- In your bag:
- Organic fresh cilantro
- Sunbasket guacamole (avocado - lime juice - kosher salt - ascorbic acid - black pepper)
Nutrition per serving
Calories 440, Total Fat 14g (18% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1170mg (51% DV), Total Carb. 62g (23% DV), Fiber 12g (43% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 17g
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
Choose your cooking method
- Conventional oven (30–35 minutes)
Remove the plastic from the tray. Bake, stirring halfway through, for 30 to 35 minutes, until heated through.
- Microwave oven (7 minutes)
Serve
- Coarsely chop the cilantro.
Ovens may vary.
The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.
Do not expose tray to open flame or direct contact with heating element.