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. 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) • Red kidney beans (red kidney beans, water, calcium chloride, disodium EDTA) • Pinto beans (pinto beans, water) • Sour cream (skim milk, cream, milk protein concentrate, skim milk powder, microbial enzyme, bacterial culture) • 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, salt, lipase, microbial enzyme, calcium chloride, bacterial culture) • Butter (milk) • Jalapeno • Pickled jalapenos (jalapeno peppers, water, vinegar, salt, calcium chloride, turmeric) • Masa harina (corn, calcium hydroxide) • Corn meal • Sugar (honey) • Minced 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.