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Fire-roasted vegetables, New Mexico chile tomato sauce, sweet potatoes and plantains. Gourmet Mexican cuisine from Chef Rick Bayless. New. All natural. Serves 2. Vegan. From the kitchen of Rick Bayless, award-winning chef, author & TV cooking show host. In Mexico, the sauce defines the stature of the cook. Our gold standard ancho chile tomato sauce pairs perfectly with crunchy green beans, fire-roasted peppers, sweet potatoes and tender plantains. Serve over rice or with warm tortillas. More recipes at: fronterafoods.com. Facebook. Twitter. Pinterest. how2recycle.info. Call with comments 800-509-4441. SmartLabel.
New Mexico Chile Tomato Sauce (Fire Roasted Tomatoes, Water, Apple Cider Vinegar, Chiles [New Mexico, Ancho, Chipotle], Onions, Expeller Pressed Canola Oil, Garlic, Fire Roasted Red Bell Pepper, Salt, Tomato Paste, Paprika), Cooked Black Beans (Water, Black Beans), Fried Plantains (Plantains, Palm Oil), Green Beans, Roasted Sweet Potatoes, Fire Roasted Red and Yellow Bell Peppers, Caramelized Onions.
Keep frozen. Cook thoroughly. Stovetop Cooking Instructions: Step 1: Heat large non-stick skillet over med-high heat until hot, about 2 minutes; Step 2: Add 1 tablespoon canola oil and meal to skillet; Step 3: Pout in 1/4 cup water; Step 4: Cook 8-9 minutes, stirring occasionally, until sauce is thickened; Step 5: Check that food is cooked thoroughly to 165 degrees F. Careful, it's hot! Transfer to a serving bowl. Serving Suggestion: Serve hot in warmed tortillas or over rice. Top with fresh cilantro and queso fresco. For Food Safety and Quality: Keep frozen. Do not thaw; Appliances vary. Adjust cooking time as needed.
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