Poblano, Potato & White Bean Stew
with Fajita Peppers & Tamale Cake
This vegetarian take on white bean chili begins with a foundation of sautéed poblano peppers, onion, and garlic. Russet potatoes and white beans are added and simmered with vegetable stock, cumin, coriander, jalapeño, and smoked black pepper. Cream cheese gets blended in for added richness, and the stew is topped with pepper jack cheese for a little extra heat. It’s served with satisfying sides of fajita-style peppers with cilantro and a sweet tamale corn cake.
Allergens
Milk
Produced in a facility that processes eggs, fish, milk, peanuts, sesame, shellfish, soy, tree
nuts, and wheat.
Key
Per Serving
Calories
520.0kcal
Fat
28.0g
Saturated Fat
11.0g
Carbohydrate
56.0g
Sugar
13.0g
Dietary Fiber
9.0g
Protein
15.0g
Cholesterol
45.0mg
Sodium
940.0mg
Potassium
1540.0mg
Calcium
260.0mg
Iron
3.1mg
Microwave
Refer to the back of the meal sleeve for precise heating instructions for your meal.