Made in their licensed, Montpelier Vermont processing kitchen, they start with peppers and tomatoes from their own Screamin’ Ridge Farm to prepare the enchilada sauce. Next they make refried beans from organic pinto beans and layer the pans with Vermont-made, All Souls tortillas, and slather with sauce. They are topped with Grafton Extra Sharp Cheddar Cheese.
Meals are packaged in a plant-based compostable container. Do not reheat in them. They will dissolve and make a mess. Just transfer to a casserole dish with a spatula and reheat in a 350 degree oven or microwave until warm.
It is such a treat to experience Joe Buley's skill as a French trained chef. Joe not only produces soups and these meals for us, but he also runs a farm where he grows top quality greens for us in the early spring.
We all have those evenings when we just don't have the energy or inspiration to create a meal for our families. With just a quick reheat these meals are ready to eat- enjoy!
Just reheat and serve with sour cream, your favorite salsa, and hot sauce.
Remove from container with a spatula and reheat at 350°F in a covered oven-safe container until internal temperature reaches 165°F, about 20-30 minutes.
Serves approximately 2-3.
Keep refrigerated or frozen.