Bean & Rice Burrito, Gluten Free, Non-Dairy

The hearty duo of organic pinto beans and brown rice is mixed with tasty veggies in our mild Mexican-style sauce. You’ll never miss the cheese.

UPC Code - 042272-00352-5

Ingredients

ORGANIC PINTO BEANS, FILTERED WATER, ORGANIC BROWN RICE, ORGANIC GARBANZO BEAN FLOUR, ORGANIC TOMATO PURÉE, ORGANIC POTATO STARCH, EXPELLER PRESSED HIGH OLEIC SAFFLOWER AND/OR SUNFLOWER OIL, ORGANIC ONIONS, ORGANIC TAPIOCA STARCH, ORGANIC BELL PEPPERS, ORGANIC SORGHUM FLOUR, ORGANIC SWEET RICE FLOUR, ORGANIC CANE SUGAR, SEA SALT, SPICES, ORGANIC GARLIC.

Nutrition

Nutrition Facts

1 serving per container

Serving size

1 package (156g)

Amount per serving

Calories

300

% Daily Value*

Total Fat 8g

10%

Saturated Fat 1g

Trans Fat 0g

Cholesterol 0mg

Sodium 560mg

24%

Total Carbohydrate 50g

18%

Dietary Fiber 5g

18%

Total Sugars 4g

Includes 1g Added Sugars

Protein 8g

Vitamin D 0mcg

●

Calcium 110mg

Iron 2.2mg

10%

●

Potassium 340mg

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Cooking Directions

Microwave Oven: Remove overwrap. Place burrito on a microwave-safe plate. Cover with a microwave-safe plate. Cook for 1-1½ minutes. Flip. Cook for 1-1½ more minutes. Let sit 1 minute. Serve.

Oven: Preheat oven to 400°F. Remove overwrap. Wrap burrito in foil. Bake for 20 minutes, Flip. Bake for 25-30 more minutes. Let sit 1 minute. Serve.

Ovens may vary.

Gluten Free and Proud

We’ve received a lot of mail over the years, and we take customer feedback to heart. So when we started getting letter after letter expressing how hard it was to find quick, gluten free meal options out there, we couldn’t help ourselves and decided to take it on. We gave the challenge to our chef; and after a lot of trial and error, we figured out how to make gluten free tortillas and pizza crust that are just as delicious as the originals.

Ingredients

Ingredients

Nutrition

Cooking Directions

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