Amy's Salsa Organic Mild Description
All the flavor, none of the heat. This mild salsa is full of flavor from sweet, organic, vine-ripened tomatoes, peppers, onions and a squeeze of lime juice.
Directions
Refrigerate after opening.
Free Of
Gluten, dairy, lactose, cholesterol, soy, tree nut.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrient Facts
Serving Size: 2 Tbsp. (30 g)
Servings per Container: About 14
| Amount Per Serving | % Daily Value |
|
| Calories | 10 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 180 mg | 8% |
|
| Total Carbohydrates | 2 g | 1% |
|
| Dietary Fiber | 1 g | 4% |
|
| Total Sugars | 1 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 0 g | * |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 10 mg | 0% |
|
| Iron | 0.3 mg | 2% |
|
| Potassium | 80 mg | 2% |
|
*Daily value not established.
Other Ingredients: Organic tomato puree, organic onions, filtered water, jalapeno peppers, organic cilantro, organic lime juice, sea salt, organic garlic, organic spices.
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Reviews
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Veggie & Black Bean Enchiladas with Green Chile Sauce
Most restaurant enchiladas are loaded with fat, and the vegetarian versions are rarely filled with anything but cheese. You end up eating tortillas, cheese and sauce – not a very exciting or balanced meal. This lighter take on the Mexican favorite is the
whole enchilada! Generously filled with sautéed broccoli, spinach, peppers and beans, these wraps are packed with healthy, nutritious foods. And baked under a topping of green chile sauce and melty queso, they’re also bursting with flavor.
Veggie & Black Bean Enchiladas with Green Chile Sauce
- 2 Tbsp. avocado oil
- 5 cups broccoli florets (about 2 bunches, cut into small pieces)
- 1 orange bell pepper (diced)
- 1 red bell pepper (diced)
- 2 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1 tsp. salt
- ½ tsp. garlic powder
- ½ tsp. white pepper
- 15 oz. can black beans (drained and rinsed)
- 6 cups fresh spinach
- 8 gluten-free tortillas
- 15 oz. container green enchilada sauce
- ½ cup mild salsa
- 6 oz. crumbled queso fresco cheese
Optional: cilantro, limes, sour cream, salsa, avocado
- Preheat oven to 350 degrees F. Grease 9x13-inch baking dish.
- In large sauté pan over medium heat, heat oil. Add broccoli, peppers, chili powder, onion powder, cumin, salt, garlic powder and white pepper. Cook, stirring occasionally, 10-15 minutes until vegetables are tender. (Note: If vegetables stick to pan, add water a little at a time. This also helps vegetables cook faster.)
- Add black beans and spinach. Cook 3-5 minutes, stirring until spinach is wilted.
- On flat surface, lay out tortilla. Spoon ½ cup vegetable mixture into middle. Wrap tightly and arrange in baking dish. Repeat process for all tortillas.
- Spread on enchilada sauce and salsa. Evenly sprinkle on cheese.
- Bake 30 minutes, or until cheese is melted.
- Serve with lime slices, chopped cilantro, sour cream, salsa and avocado slices, if desired.
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