Jovial Organic Diced Tomatoes Description
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Inherently Good
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100% USDA Organic
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Sweet & Pure From Italy
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Gluten Free
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BPA Free Lid
Jovial's tomatoes are grown on a single organic farm in Italy
They ripen in the hot summer months and are harvested and packed the very same day directly at the farm. Jovial does not add salt, sugar, spices or additives. Careful attention and respect during growing yields a perfect tomato that proudly stands alone.
Certified Organic, Gluten Free, Non GMO, Kosher, Glyphosate Residue Free
Directions
Refrigerate after opening and use within 7-10 days.
*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.
Nutrition Facts
Serving Size: 1/2 Cup (124 g)
Servings per Container: About 4
| Amount Per Serving | % Daily Value |
|
| Calories | 30 | |
|
| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Sodium | 10 mg | 0% |
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| Total Carbohydrate | 5 g | 2% |
|
| Dietary Fiber | 1 g | 4% |
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| Total Sugars | 4 g | |
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| Includes 0g Added Sugars | | 0% |
|
| Protein | 1 g | |
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| Iron | 0.4 mg | 3% |
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| Potassium | 300 mg | 6% |
|
Other Ingredients: Organic tomatoes, organic tomato puree.
For Detailed Manufacturing Facility Information, Please Visit JovialFoods’ Manufacturing Website.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegan Enchiladas Verdes
[vc_row][vc_column][vc_column_text]Where many enchilada recipes make it into the coveted comfort-food zone with an overload of dairy and meat, this recipe for vegan enchiladas verdes is cozy and satisfying without relying on either. Whether or not you follow a vegan diet, when dinner is as fresh and flavorful as these black bean, corn, tomato and vegan cheese enchiladas, meatless Mexican night may be a new addition to your weekly meal roster. This lighter, expertly seasoned recipe is a welcome way to incorporate more vegetables and legumes into your diet.
Vegan Enchiladas Verdes
- 8 flour tortillas
- 1 jar (16 oz.) mild salsa verde ( or red enchilada sauce)
- Fresh cilantro (chopped)
Filling
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 can (15 oz.) black beans (drained)
- 1 can (15 oz.) corn ( drained)
- 1 can (15 oz.) diced tomatoes
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. onion powder
- 1/2 tsp. garlic salt
- 1 cup vegan cheese
- Preheat oven to 375 degrees F.
- In large skillet over medium-high heat, combine onion and garlic and cook 3 minutes.
- To skillet, add black beans, corn and tomatoes. Stir in all seasonings and sauté 6 minutes.
- Stir in vegan cheese.
- In casserole dish, place one tortilla and spoon in about ¼-cup (or amount desired) filling mixture. Roll up and place seam-side down. Repeat with all tortillas.
- Pour salsa verde over top of enchiladas and bake 15 minutes.
- Serve topped with fresh cilantro.
Add these ingredients to your cart and make this family favorite.
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