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Peanut Butter & Co Smooth Operator® Creamy Peanut Butter -- 16 oz


Peanut Butter & Co Smooth Operator® Creamy Peanut Butter
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Peanut Butter & Co Smooth Operator® Creamy Peanut Butter -- 16 oz

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Peanut Butter & Co Smooth Operator® Creamy Peanut Butter Description

  • No Stir Natural
  • Natural Peanut Butter
  • No Trans Fats • No Cholesterol
  • Fun to Eat!
  • Now Easier to Spread
  • Great for Baking
  • Perfect on a PB&J

Peanut Butter & Co. is a cozy little sandwich shop in New York City. Try our peanut butter on sandwiches, fruit, or straight from the jar. However you like it best, we know you'll be back for more.

-Lee Zalben, The Peanut Butter Guy


Directions

 

Free Of
Hydrogenated oil, high fructose corn syrup, gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 2 Tbsp. (32 g)
Servings per Container: About 14
Amount Per Serving% Daily Value
Calories180
   Calories from Fat130
Total Fat15 g23%
   Saturated Fat2.5 g13%
   Trans Fat0 g0%
   Cholesterol0 mg0%
Sodium100 mg4%
Total Carbohydrate8 g3%
   Dietary Fiber2 g8%
   Sugars3 g
Protein7 g
Vitamin A0%
Vitamin C0%
Calcium0%
Iron4%
Other Ingredients: Peanuts, evaporated cane juice, palm fruit oil, salt.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegetable Mole Enchiladas

In Mexico, rich mole sauce is often served for special occasions and can take four days to make. The sauce in this enchilada recipe is a streamlined version that packs in deep and delicious flavor. Fluffy corn tortillas wrap around sweet potato, black beans and corn and are smothered in spicy mole and gooey cheese. Get these on your table tonight, whether it’s a special occasion or not. Vegetable mole enchiladas in baking dish with cheese and cilantro on top | Vitacost.com/blog

Vegetable Mole Enchiladas

  • 1 large sweet potato (diced small)
  • 1/2 white onion (chopped)
  • 1 can (15 oz.) black beans (drained)
  • 1 can (15 oz.) corn (drained)
  • 2 cups shredded Monterey Jack cheese
  • Cilantro
  • Limes
  • 12-14 corn tortillas

Sauce

  • 4 large ancho chiles (seeds and stems removed)
  • 1/4 cup mole paste
  • 1/4 cup golden raisins
  • 1 Tbsp. chicken Boullion paste
  • 2 Tbsp. creamy peanut butter
  • 1 tsp. cane sugar
  • 1/4 cup semi-sweet chocolate (chopped)
  • 4-1/2 cups chicken broth
  • Avocado oil (or vegetable oil)
  1. Preheat oven to 425 degrees F.
  2. Heat cast iron skillet over medium heat; add chiles and toast for 3-4 minutes, rotating frequently.
  3. In blender, combine toasted chiles, raisins and 2 cups chicken broth. Pulse a few times, then blend until smooth. Add mole paste, Bouillion paste, peanut butter and sugar. Pulse until smooth.
  4. In skillet over medium heat, heat 2 tablespoons oil. Add mole mixture and stir constantly for 6-8 minutes until sauce is glossy and thick. Add chocolate, 2-1/2 cups chicken broth and pinch of salt. Bring to boil and mix constantly. Remove from heat and set aside.
  5. Heat skillet over medium heat. Add 1 tablespoon cooking oil. Add onion and sweet potatoes. Cook for 2 minutes. Add beans, corn, 1 cup shredded cheese and pinch of salt and pepper. Cook for 3-4 minutes. Remove and place on plate.
  6. In clean skillet over medium-low heat, heat 1/4 cup cooking oil. Add 1 corn tortilla and cook 20 seconds per side. Transfer to paper towel to drain. Repeat for all tortillas.
  7. In 13x9 baking dish, pour thin layer of mole sauce.
  8. Lay out plate or prep board to use for assembly. Dip each tortilla in mole sauce, tap on side of skillet to remove excess and lay on plate or board. Spoon 1/4 cup of vegetable filling onto each tortilla. Roll up and place seam side down in baking dish. Layer until dish is full. Top with 1 cup of cheese and more mole sauce.
  9. Bake 20 minutes. Serve with cilantro and lime.

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