Amy’s popular Mexican Casserole Bowl is truly delicious, and now we’ve decided to make a vegan version that everyone can enjoy. Drawing on the rich Mexican heritage of our California community, Amy’s chef, Fred, has created a dish that combines the authentic flavor of the traditional tamale with the easy eating convenience of Amy’s entrées in a bowl. It’s made with vegan cheeze, organic white corn masa, black beans, sweet golden corn and tomatoes with olives and a careful blend of chili peppers and spices. We’re sure you will welcome and thoroughly enjoy this vegan addition to Amy’s family of Mexican food.

Filtered Water, Organic Corn, Organic Corn Masa (organic Stoneground Corn Flour, Trace Of Lime), Organic Black Beans, Organic Vegan Mozzarella-style Cheeze (filtered Water, Organic Potato Starch, Organic Coconut Oil, Sea Salt, Organic Ground Sunflower Kernels, Natural Flavor, Organic Fruit And Vegetable Concentrate [carrot, Pumpkin And Apple]), Olives, Organic Tomato Puree, Expeller Pressed High Oleic Safflower And/or Sunflower Oil, Organic Sweet Rice Flour, Organic Onions, Spices, Sea Salt, Organic Garlic, Organic Cilantro. Includes Sunflower Seeds.

Directions: Ovens may vary. Microwave Oven: Make a 1-inch salt slit in overwrap. Cook on high for 4-5 minutes. Let sit 1 minute. Serve. Conventional Oven: Preheat oven to 400 degrees F. Remove overwrap. Cover bowl with foil and place on a baking sheet. Bake for 40 minutes. Remove foil. Bake for 10-15 more minutes. Let sit 1 minute. Serve. Toaster Oven: Remove overwrap and bowl. Place in an oven-safe dish. Follow conventional oven directions.

Perishable. Keep frozen.