Mutti Organic Diced Tomatoes Description
Since 1989 my family has shared our passion for everything that goes into these Italian tomotoes - the sun, soil, rain, and heart of our people in Parma. Our organic "Pola Pezzi" is only organic sun - ripened tomatoes, harvested at their peak, and preserved quickly to maintain their naturally sweet, fresh flavor. Perfect for puttanesca or a spicy salsa.
-Francesco Mutti
Free Of
Gmo, gluten.
*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 (122 1/2 Cup g)
Servings per Container: 3.5
| Amount Per Serving | % Daily Value |
|
| Calories | 30 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 10 mg | 0% |
|
| Total Carbohydrate | 5 g | 2% |
|
| Dietary Fiber | 2 g | 6% |
|
| Total Sugars | 3 g | |
|
| Protein | 1 g | |
|
| Potassium | 310 mg | 6% |
|
Other Ingredients: Organic tomatoes, organic tomato puree.
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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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