with Charred Corn and Creamy Guacamole
Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Thaw-friendly corn (corn, modified vinegar) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Red wine vinegar • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Tortilla Chips
85 g
Corn Kernels
113 g
Spring Mix
113 g
Baby Tomatoes
113 g
Mexican Seasoning
8 g
Guacamole
3 tbsp
Cheddar Cheese, shredded
0.25 cup
Sour Cream
1 unit(s)
Red Wine Vinegar
1 tbsp
Oil
2 tbsp
Sugar
0.5 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
If you've opted to get plant-based protein shreds, cook in the same way the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.**
810
kcal
Calories
55
g
Fat
10
g
Saturated Fat
57
g
Carbohydrate
8
g
Sugar
8
g
Dietary Fiber
27
g
Protein
25
mg
Cholesterol
1430
mg
Sodium
0.4
g
Trans Fat
750
mg
Potassium
250
mg
Calcium
2.3
mg
Iron
with Plant-Based Protein Shreds and Snow Peas