In order to bring you the best organic produce, some ingredients may differ from those depicted.
Two-bean enchiladas with Southwestern chile sauce and fried eggs
Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories
2 Servings, 520 Calories/Serving
A black bean and pinto duo make for family-friendly vegetarian enchiladas, leveled up with mild green chile sauce and protein-packed fried eggs.
In your bag
- 1 yellow onion
- 1 cup cooked black beans
- 1 cup cooked pinto beans
- Southwestern spice blend (granulated garlic - - ground coriander - dried Mexican oregano )
- 1 tablespoon tomato paste
- ¼ cup diced mild green chiles
- 2 cups diced tomatoes
- 16 Mi Rancho 100% corn tortillas
- 1½ cups shredded Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
- 5 or 6 sprigs fresh cilantro
- 4 pasture-raised organic eggs
Calories 520, Total Fat 19g (24% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 230mg (10% DV), Total Carb. 61g (22% DV), Fiber 13g (46% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Milk, Eggs
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.
Wash produce before use
Make the enchilada sauce
- Peel and coarsely chop the yellow onion.
- Rinse the black beans and pinto beans.
While the sauce cooks, heat the tortillas.
Warm the tortillas
- Remove 12 tortillas from the package; save the rest for another use.
Assemble and bake the enchiladas
While the enchiladas cook, prepare the garnish and the eggs.
Prep the garnish; cook the eggs
- Coarsely chop the cilantro.
- Rinse the beans.
- Arrange the tortillas for warming.
- Set the table.
- Sprinkle the cilantro.
- Serve the meal.