A vegetarian take on a family favourite.
A rich tomato sauce with kidneybeans and a medley of veggies finished off with Mexican spices. Served with rice.
Rice 33%, kidney bean 18%, tomato polpa 17%, sweetcorn 5.35%, carrot 5.35% capsicum 5.35%, onion 5%,Garlic, olive oil, cinnamon, cayenne, smoked paprika, cumin powder, coriander powder, salt, pepper, coriander, spring onion, canola oilDishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Preheat oven to 180°. Puncture or peel back film and place in oven and heat for 15 to 20 minutes.
Puncture or peel back film and heat the for 6 to 8 minutes.