These two enchiladas are packed with quinoa, black beans, Monterey Jack and cheddar cheese as well as roasted Anaheim peppers, tomatillos, corn, bell peppers, onions, mushrooms, yellow squash, black olives, and zucchini—all topped with a delicious Poblano Crema sauce. Gluten-free!
These are packed with roasted poblano peppers, Anaheim chile peppers, jalapenos, serrano peppers and spices mellowed by Monterey Jack, cheddar and cotija cheeses. Gluten-free!
A Mediterranean take on classic tamales flavors, each is packed with spinach, quinoa, sun-dried tomatoes, mushrooms—with nonfat Greek yogurt and feta and ricotta cheeses. Gluten-free!
These flavorful tamales showcase sweet corn complimented with zesty roasted poblano and plenty of Monterey Jack cheese. Gluten-free!
Each of these contain a variety of spices and tasty vegetables: green, red and yellow bell peppers, zucchini, potatoes, carrots, roasted poblano chiles, jalapenos, mushrooms and tomatoes—all combined with Monterey Jack and cheddar cheeses. Gluten-free!
This delicious burrito is made with an organic flour tortilla filled with organic pinto beans, organic brown rice and soy cheddar cheese.
Spice up your morning! This egg white omelette features green chiles and cheddar cheese topped with a delectable ranchero sauce.
This egg white omelette features tasty mozzarella cheese and a garden-full of potatoes, red onions, green and red bell peppers, zucchini and tomatoes.
This egg white omelette features turkey bacon, potatoes, bell peppers, cheddar and mozzarella cheeses.
This egg white omelette, made with spinach, mushrooms and both mozzarella and feta cheeses, is great for breakfast or dinner.
This eggplant parmesan is made with baked (not fried) eggplant along with roasted vegetables and three cheeses in a traditional Italian sauce. Gluten-free!
This dish uses layers of baked (not fried) eggplant along with pesto, tomatoes and three cheeses all drenched in a mouth-watering Italian tomato sauce.