INGREDIENTS
Water, pinto beans, chickpeas, red pepper, sweet potato, yello pepper, chayote, coconut concentrate, barley, canola oil, starch, red pepper, salt, onion, paprika, achiote paste, lemon juice
SERVING SUGGESTION
- Serve with pan-fried slices of ripe plantain and garnish with cilantro leaves and toasted pepitas.
- Serve with warm flour tortillas for scooping up the delicious broth and top with thinly sliced jalapeno and diced avocado.
STOVETOP(RECOMMENDED): Boil sealed pouch in water for 5 minutes.
MICROWAVE: Cut pouch 2" to vent and heat on high for 1 minute.