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Details
With queso fresco. Cilantro rice mixed with riced cauliflower, plant based beef, corn and black beans tossed in a jalapeño crema. 8 g protein per serving. Gluten free. Vegatarian. Plant based beef. Cook thoroughly. Growing + making plant-based foods for people who give a crop. www.tattooedchef.com. Facebook; Spotify; Instagram; Twitter (at)tattooedcheffoods. Check out our other plant-powered foods at tattooedchef.com. Product of Italy.
• Gluten Free
• Vegetarian
Ingredients
Precooked Cauliflower (cauliflower, Salt), Plant Based Meat Crumble (water, Pea Protein, Coconut Oil, Rice Flour, Coconut Aminos [coconut Syrup, White Cane Vinegar, Himalayan Salt), Molasses, Chili Powder [spices {chili Peppers}, Paprika, Salt, Garlic, Silicon Dioxide{anti-caking Agent}], Tomato Powder, Cocoa Powder, Dried Onion Powder, Dried Cumin, Garlic Powder, Black Pepper, Smoking Flavoring), Precooked Beans (black Beans, Salt), Precooked Corn, Sour Cream (water, Light White Yogurt, Cream, Modified Starch, Lemon Juice, Salt), Cheese (pasteurized Milk, Salt, Microbic Rennet, Cheese Cultures), Water, Mayonnaise (sunflower Seed Oil, Pasteurized Eggs, Water, Lemon Juice, Wine Vinegar, Sugar, Salt), Green Jalapeno Pepper (green Jalapeno Peppers, Salt, Acetic Acid), Red Onion, Cilantro, Chili Powder (spices [chili Peppers], Paprika, Salt, Garlic, Silicon Dioxide [anti-caking Agent]), Garlic Powder
Directions
Cooking Direction: Stove Top: Set cheese packet aside. Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add burrito blend into the skillet and cook for 7-8 minutes, stirring occasionally. Remove from heat and sprinkle with packet of Queso Frasco Cheese. Cooking times may vary, heat thoroughly. Fully cooked products must reach an internal temperature of 165 degrees F or higher. Keep frozen until ready to cook. Cook thoroughly. Do not refreeze thawed product.
Keep frozen.
Warnings
Milk, coconut, eggs
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 6g8%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 320mg14%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g7%
- Sugars 2g
- Protein 8g
Details
With queso fresco. Cilantro rice mixed with riced cauliflower, plant based beef, corn and black beans tossed in a jalapeño crema. 8 g protein per serving. Gluten free. Vegatarian. Plant based beef. Cook thoroughly. Growing + making plant-based foods for people who give a crop. www.tattooedchef.com. Facebook; Spotify; Instagram; Twitter (at)tattooedcheffoods. Check out our other plant-powered foods at tattooedchef.com. Product of Italy.
• Gluten Free
• Vegetarian
Ingredients
Precooked Cauliflower (cauliflower, Salt), Plant Based Meat Crumble (water, Pea Protein, Coconut Oil, Rice Flour, Coconut Aminos [coconut Syrup, White Cane Vinegar, Himalayan Salt), Molasses, Chili Powder [spices {chili Peppers}, Paprika, Salt, Garlic, Silicon Dioxide{anti-caking Agent}], Tomato Powder, Cocoa Powder, Dried Onion Powder, Dried Cumin, Garlic Powder, Black Pepper, Smoking Flavoring), Precooked Beans (black Beans, Salt), Precooked Corn, Sour Cream (water, Light White Yogurt, Cream, Modified Starch, Lemon Juice, Salt), Cheese (pasteurized Milk, Salt, Microbic Rennet, Cheese Cultures), Water, Mayonnaise (sunflower Seed Oil, Pasteurized Eggs, Water, Lemon Juice, Wine Vinegar, Sugar, Salt), Green Jalapeno Pepper (green Jalapeno Peppers, Salt, Acetic Acid), Red Onion, Cilantro, Chili Powder (spices [chili Peppers], Paprika, Salt, Garlic, Silicon Dioxide [anti-caking Agent]), Garlic Powder
Directions
Cooking Direction: Stove Top: Set cheese packet aside. Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add burrito blend into the skillet and cook for 7-8 minutes, stirring occasionally. Remove from heat and sprinkle with packet of Queso Frasco Cheese. Cooking times may vary, heat thoroughly. Fully cooked products must reach an internal temperature of 165 degrees F or higher. Keep frozen until ready to cook. Cook thoroughly. Do not refreeze thawed product.
Keep frozen.
Warnings
Milk, coconut, eggs
Common questions
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