Tex-Mex black bean and quinoa bowls with guacamole
Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegan, <600 Calories
2 Servings, 470 Calories/Serving
30–35 Minutes (Conventional oven)
7 Minutes (Microwave oven)
These easy quinoa bowls get a delightful Tex-Mex twist with lime zest, cumin, dried Mexican oregano, and a pinch of ancho chile powder. Top with cool, creamy Guacamole and tangy salsa roja.
- In your tray:
- Black beans
- Rainbow quinoa
- Organic onion
- Organic bell pepper
- Extra virgin olive oil
- Lime zest and juice
- Kosher salt and black pepper
- Sweet smoked paprika
- Dried Mexican oregano
- Ancho chile powder
- Granulated garlic
- In your bag:
- Organic zucchini or other summer squash
- Wholly Guacamole
- Sunbasket salsa roja (fire-roasted tomatoes - lime juice - onion - garlic - kosher salt - cilantro)
Calories 470, Total Fat 18g (23% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1300mg (57% DV), Total Carb. 66g (24% DV), Fiber 15g (54% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 16g
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.
Choose your heating method
- Conventional oven | 30–35 minutes
Remove the plastic from the tray and add the summer squash. Cover the tray with foil and bake for 15 minutes. Stir, re-cover, and bake 15 to 20 minutes more, until heated through.
- Microwave oven | 7 minutes
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.