This meal features our Mexican-inspired spin on the classic tamale, here in spicy vegetarian bowl form. We start with a masa corn cake, and top it with a hearty three-bean medley, which gets simmered with red bell peppers, jalapeños, poblanos, plus ancho and chipotle powder for an extra kick. It’s sprinkled with queso cojita for salty, tangy notes. Mexican-spiced sweet potatoes, roasted with red bell peppers and onions, sit atop a cilantro-jalapeño crema to make for a satisfying side.

Ingredients: Sweet potato • Corn • Red onion • Black beans (black beans, water, salt, calcium chloride) • Kidney beans (dark red kidney beans, water, salt, calcium chloride, disodium EDTA) • Pinto beans (pinto beans, water, salt, calcium chloride, disodium EDTA) • Sour cream (milk ingredients (or cream, milk, skim milk powder), bacterial culture, microbial enzyme) • Water • Roasted red peppers (roasted red peppers, water, salt, citric acid) • Buttermilk (partly skimmed milk, salt, bacterial culture) • Concentrated tomatoes (vine-ripened fresh tomatoes, salt, naturally derived citric acid) • Olive oil • Cilantro • Red bell pepper • Poblano pepper • Crumbled feta (modified milk ingredients (pasteurized), salt, lipase, microbial enzymes, calcium chloride, bacterial culture, cellulose, natamycin) • Butter (milk) • Jalapeno • Pickled jalapenos (jalapeno peppers, water, vinegar, salt, calcium chloride, turmeric) • Masa harina (corn, lime) • Corn meal • Sugar (honey) • Garlic (water, dehydrated garlic, citric acid) • Sea salt • Apple cider vinegar • Ancho chili powder (ancho chili pepper, silicon dioxide) • Cumin • Ground guajillo pepper • Coriander • Oregano • Chipotle chile powder • Baking powder.