Name: Mexican Spiced Mushrooms with Rice and Beans
Availability: InStock

Mexican Spiced Mushrooms with Rice and Beans

$14.99

gluten-free | dairy-free | corn-free | soy-free | peanut-free

This meal is one of our fan-favorite Vegetarian dishes and we can see why! Large slices of portobello mushrooms are braised in Mexican-spiced tomato sauce until they are fully infused with flavor. These mushrooms are served over a mix of brown rice, pinto beans, sautéed poblano peppers, and caramelized onions. We then top it all with a drizzle of our dairy-free, paleo “sour cream”. The best part? This dish also comes with two sides of delicious sauce: our house-made cilantro-chimichurri and fresh pico de gallo.

Ingredients

Portobello Mushrooms, Water, Pinto Beans, Sweet Onion, Brown Rice, Avocado Oil, Poblano Pepper, Roma Tomato, Tomato Paste, Lime Juice, Fresh Cilantro, Red Onion, White Wine Vinegar, Coconut Water, Cashews, Coconut Milk, Fresh Garlic, Jalapenos, Kosher Salt, Apple Cider Vinegar, Ground Black Pepper, Fresh Oregano, Ground Cumin, Ground Coriander, Ground Ancho Chile

All ingredients are gluten-free | dairy-free | corn-free | soy-free | peanut-free

Nutritional Information

Reheating Instructions

Microwave: Remove film and sauce cup from tray. Microwave on high for 1 minute. Stir, then heat for 30-second intervals until hot. Enjoy with sauce!

Oven: Preheat oven to 350 degrees. Remove film and sauce cup from tray. Heat for 7-10 minutes. To ensure even heating, rotate and stir the contents of your meal halfway through the process. Enjoy with sauce!

From Frozen: 4 to 8 hours prior to mealtime, remove meal from the freezer and place in refrigerator. If possible, overnight is best. Remove the outer sleeve to speed up thaw time. At mealtime, follow recommended reheating instructions above.