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, Soy-Free, Vegetarian
4 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, Protein: 24g (48% DV), Fiber: 13g (52% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1.5g, Saturated Fat: 7g (35% DV), Cholesterol: 185mg (62% DV), Sodium: 230mg (10% DV), Carbohydrates: 61g (20% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
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.