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, Sour Cream (Cultured Cream), Red Onions, Black Beans (Prepared Black Beans, Water, Salt, And Calcium Chloride (Firming Agent)), Kidney Beans (Dark Red Kidney Beans, Water, Salt, Calcium Chloride (A Firming Agent) And/Or Disodium Edta (To Promote Color Retention)), Pinto Beans (Prepared Pinto Beans, Water, Salt, Calcium Chloride (Firming Agent), Calcium Disodium Edta (Promotes Color Retention), Red Bell Peppers, Concentrated Crushed Tomatoes (Tomatoes, Salt, Citric Acid), Lowfat Buttermilk (Reduced Fat Milk, Nonfat Dry Milk, Natural Flavor, Salt, Sodium Citrate, Vitamin A Palmitate, Vitamin D3), Water, Olive Pomace Oil, Cilantro, Poblano Peppers, Queso Fresco (Pasteurized Whole Cow'S Milk, Salt, Enzymes, Culture, And Powdered Cellulose (To Prevent Caking)), Unsalted Butter (Pasteurized Cream, Natural Flavorings), Jalapeño Peppers, Masa Harina (Ground Corn Treated With Lime), Enriched Yellow Cornmeal (Yellow Corn Meal, Niacin, Iron, Thiamin, Mononitrate, Riboflavin, Folic Acid), Honey, Sliced Jalapeño Peppers (Jalapeño Peppers, Water, Salt, Vinegar, Calcium Chloride, Sodium Benzoate (Preservative), Riboflavin), Garlic, Sea Salt, Ancho Chile Powder, Apple Cider Vinegar (Diluted With Water To 5% Acidity), Cumin, Coriander, Guajillo Chile Powder, Dried Oregano, Brown Chipotle Chile Powder, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Sodium Aluminum Sulfate, Monocalcium Phosphate, Silicon Dioxide)