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Purple Carrot

Butternut Burrito Bowl

with Cuban Black Beans & Mojo Verde

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The quinoa mix is packed with fire roasted corn, black beans, and pepitas and topped with sweet butternut squash that complements the tangy mojo verde sauce. Savory Cuban-style black beans are the perfect side to round out this delicious dish.

Heat it up in the microwave
Pull back the film about 1 inch and heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and dig in! And please be careful, the bowl might be hot.

*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.

Black Beans [black beans, water, salt, calcium chloride, ferrous gluconate], Butternut Squash, Mojo Verde Sauce [green bell peppers, garlic, parsley, cilantro, lime juice, white vinegar, canola oil, salt, crushed red pepper, xanthan gum], Quinoa, Roasted Corn, Red Bell Pepper, Water, Crushed Tomatoes [fresh tomatoes, salt], Pumpkin Seeds, Scallions, Yellow Onion, Lime Juice, 100% Extra Virgin Olive Oil, Tomato Powder [tomatoes, silicon dioxide (anti-caking agent)], Canola Oil, Red Wine Vinegar [(diluted with water to 5% acidity), potassium metabisulfite (a preservative)], Garlic, Salt, Turbinado Sugar [evaporated cane juice], Ground Cumin, Dried Oregano. Manufactured on equipment shared with tree nuts, peanut, sesame, wheat, soy, egg, milk, fish, and shellfish.
Allergens: N/A