Chickpeas, water, pineapple, guajillo pepper, mushroom, orang juice, carrot, onion, barley, yellow com kernels, tomato, tofu, canola oil, onion, green pepper, achiote paste, salt, chipotle peppers, garlic, starch, black pepper
SERVING SUGGESTION
- Serve with yellow corn tortillas warmed in a cast-iron pan and garnish with plenty of chopped cilantro and diced onion.
- Spoon on top of tortilla chips, then sprinkle generously with torn pieces of queso Oaxaca or shredded mozzarella and bake until melted. Garnish with pickled red onion, diced avocado, and your favorite salsa.
STOVETOP (RECOMMENDED): Boil sealed pouch in water for 5 minutes.
MICROWAVE: Cut pouch 2" to vent and heat on high for 1 minute.