Fall takes on Mexican food like no other! These pumpkin enchiladas will knock your socks off. So fla
15 oz of Black Beans
Bush's Best Black Beans
1 tsp. of Chili Powder
McCormick® Chili Powder
½ cup of Corn
Corn Nuts Ranch Crunchy Corn Kernels
1 tsp. of Minced Garlic
Spice World Garlic, Minced
¼ tsp. of Onion Powder
First Street Onion Powder
¼ cup of Pistachios
Wonderful No Shells, Chili Roasted
¾ cup of Pumpkin
Perry Pumpkin
24 oz of Salsa Verde
Gringo Bandito Green Sauce
¼ tsp. of Sea Salt
Morton Salt
½ tsp. of Smoked Paprika
McCormick® Culinary Smoked Paprika
1 ea of Sweet Onion
White Onion
10 ea of Tortillas
Guerrero Tostadasras Amarillas
1 cup of Vegan Cream Cheese
Violife Vegan Cream Cheese
4 oz of Whole Green Chiles
Green Chile Grapes
Vegan Pozole (Posole Verde Recipe)
Creamy Vegan Tomato Soup
Vegetarian Pasta Puttanesca
Vegan Gnocchi (Gluten Free)