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Black, white, and pinto beans, New Mexico chile sauce, grain blend, fire-roasted plantains, peppers, chard & kale. All natural. Vegan. New. Gourmet Mexican cuisine from Chef Rick Bayless. Beans are an essential part of the Mexican table. They're especially beloved when paired with red chile, plantains and roasted peppers served over rice, this is everyday gourmet at its very best. From the kitchen of Rick Bayless, award-winning chef, author, and television cooking show host. Call with comments 800-509-4441. SmartLabel. Scan for more food information. Facebook. Twitter. Pinterest. how2recycle.info.
Cooked Beans (Water, Black Pinto and White Kidney Beans, Chickpeas), New Mexico Chile Tomato Sauce (Fire-Roasted Tomatoes, Water, Apple Cider Vinegar, Chiles (New Mexico, Ancho, Chipotle), Onions, Expeller Pressed Canola Oil, Garlic, Salt, Fire-Roasted Red Bell Pepper Puree, Tomato Paste, Paprika), Cooked Grain Blend (Water, Brown Rice, White Rice, Red Rice, Amaranth), Fire-Roasted Bell Peppers, Red Onions, Fried Plantains (Plantains, Palm Oil), Leafy Greens (Kale, Chard, Spinach), Cilantro.
Cook thoroughly. Cooking Instructions: cook only one at a time. Do not cook in conventional or toaster ovens. Step 1: Microwave on high 3 minutes. No need to vent film. Step 2: Stir and replace film. Step 3: Microwave an additional 1 to 1-1/2 minutes. Step 4: Check that food is cooked thoroughly to 165 degrees F. Careful, it's hot! Enjoy! Serving Suggestion: Top with a dollop of sour cream after heating. For Food Safety and Quality: Keep frozen, do not thaw. Microwave directions developed with 1100-watt microwave ovens. Keep frozen.
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