Taco Stew w Rustic Corn Chips

Taco Stew w/ Rustic Corn Chips

A hearty and nourishing stew, packed full of mexican flavours.
Slow cooked pinto & black beans, chilli, paprika, cumin, coriander, oregano & lime make up the base of this stew.
Served with oven baked polenta chips & cashew sour cream this is perfect winter comfort meal.

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Black Beans, Pinto Beans,Tomato, Polenta, Corn, Onion, Garlic, Cashew Cream (Water, Cashews), Paprika, Chilli, Coriander, Black Pepper, Lime Juice, Agave Nectar, Oregano,
Nutrition Information
Serving Size: 450 # of Servings: 1
Average Quantity per Serving %Daily Intake*
Energy 1816KJ/433Cal 21%
Protein 19.4g 39%
Fat, total 9.2g 13%
- saturated 1.5g 6%
Carbohydrate 56.9g 18%
- sugars 11.1g 12%
Dietary Fibre 16.6g 55%
Sodium 873mg 38%

Heating from fresh:
Our personal favourite is on the stove top.
Stove Top:
1. Empty your meal into a saucepan.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat on high until hot.

1. Pierce the film, and heat for 1-3 minutes, depending on your microwave power.
2. Let meal stand for 1 minute then remove film.

1. Place your meal into an oven-safe container.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat at 180 degrees for 5-10 minutes.

Freezing options:
Freeze before the use by date.
Once frozen, consume within 2-3 months.
To cook from frozen, defrost meal in your refrigerator and then re-heat within 24 hours.
Do not refreeze.
Follow normal heating instructions.

Keep meals refrigerated at 4°c or below. Once the seal has been broken, the meal is best to be consumed within 24 hours.

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