This meal features our Mexican-inspired spin on the classic tamale, here in spicy vegetarian bowl form. We start with a masa corn cake, and top it with a hearty three-bean medley, which gets simmered with red bell peppers, jalapeños, poblanos, plus ancho and chipotle powder for an extra kick. It’s sprinkled with queso fresco for salty, tangy notes, and served with a cilantro-jalapeño crema, perfect for drizzling over top. Mexican-spiced sweet potatoes, roasted with red bell peppers and onions, make for a satisfying side.

Ingredients: sweet potatoes, yellow sweet corn, red onions, pinto beans (prepared pinto beans, water, salt, calcium chloride (firming agent), calcium disodium edta (promotes color retention), dark red kidney beans (dark red kidney beans, water, salt, calcium chloride (a firming agent) and/or disodium edta (to promote color retention)), black beans (prepared black beans, water, salt, and calcium chloride (firming agent)), red bell peppers, sour cream (cultured cream), crushed tomatoes (fresh tomatoes, salt, citric acid), lowfat buttermilk (cultured lowfat milk, nonfat dry milk, salt, sodium citrate, vitamin a palmitate and vitamin d3), olive oil, water, cilantro, crumbled queso fresco cheese (pasteurized whole cow's milk, salt, enzymes, culture), poblano peppers, unsalted butter, jalapeños, sliced jalapeño peppers (jalapeño peppers, water, distilled vinegar, salt, calcium chloride, garlic powder), masa harina (ground corn treated with lime), cornmeal, honey, garlic, sea salt, apple cider vinegar, ancho chile powder, cumin, coriander, guajillo chile powder, oregano, chipotle chili powder, baking powder (baking soda, corn starch, sodium aluminum sulfate, calcium sulfate, monocalcium phosphate)