Black beans, sweet potatoes, cranberries, squash and zucchini make up this seasonal enchilada. We add a little chipotle and serve over Mexican rice for an authentic flavor fest that will make this dish on top of your re-order list week after week.
Avocados & red onion not included
Allergens: Dairy (cheese), Wheat
Thaw completely if frozen. Remove plastic cover and recover with foil. Bake at 375°F for approximately 35-45 minutes.
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