Enjoy these deconstructed enchiladas, minus the tortillas, for all of the flavor without all the carbs. A luscious pool of our housemade enchilada sauce, made with loads of fragrant spices, is topped with a mélange of seasoned sautéed veggies, including mushrooms, red bell peppers, carrots, spinach, corn, plus black beans and a sprinkling of chihuahua cheese. A side of Mexican-style cilantro brown rice rounds out the plate.

Ingredients: water, carrots, white mushrooms, shredded chihuahua cheese (pasteurized whole milk, salt, enzyme, culture), yellow sweet corn, long grain parboiled brown rice, black beans (prepared black beans, water, salt, and calcium chloride (firming agent)), red bell peppers, spinach, concentrated crushed tomatoes (tomatoes, salt), olive oil, white wine vinegar, tomato paste (tomatoes, citric acid), unsalted butter (pasteurized cream, natural flavorings), mirepoix concentrate (water, sea salt, vegetable stock (carrot, celery and onion stocks), carrot stock, tapioca starch, cabbage juice concentrate, celery stock, onion stock, natural flavors, mushroom stock, tomato paste), cilantro, guajillo chile powder, granulated garlic, chili powder (chili pepper, spices, salt, garlic powder), cumin, toasted garlic powder, smoked paprika, granulated onion, coriander, sea salt, dried oregano, xanthan gum, black pepper, cinnamon