Black bean bowl and enchilada sauce

This vegetarian bowl is packed with vibrant flavors. Black beans, onions, and garlic are simmered with cumin and chili powder, then mixed with a chili sauce and spices. It’s then garnished with cheese and green onions, and served over seasoned brown rice. Juicy zucchini and corn, roasted with garlic, chili, and coriander, bring even more bold flavor on the side.

Cooked rice with beans, zucchini, corn and cheddar cheese

This meal contains 176 grams of vegetables.

Ingredients: 32% rice bowl with sauce (42% boiled rice (water, brown basmati rice), 35% sauce (water, strained tomato, corn starch, spices, natural flavor (contains CELERY), sea salt, Salt, lemon fiber, antioxidant (E330)), 14% bell pepper sauce (pepper, spices, lime juice, onion, olive oil, sea salt, thickener (E412)), onion, spices, olive oil), 30% bean mix in chili sauce (60% bean mix (62% black bean, bell pepper, onion, spices, olive oil, sea salt), 40% chili sauce (tomato puree, onion, water, spices, bell pepper, white wine vinegar, olive oil, 1.38% chili pepper, sea salt, 0.4% chipotle pepper, herbs, smoke)), 20% vegetable mix (54% zucchini, 31% corn, spices, spring onion, olive oil), 11% salsa verde (green pepper, spices, lime juice, onion, olive oil, sea salt, thickener (E412)), 5% cheddar cheese (whole MILK, starch, salt, lactic acid, microbial rennet, coloring (E160a)), spring onion, lactic acid bacteria.

E = auxiliary material approved by the EU