Vitacost Certified Organic Black Beans - Non-GMO and Gluten Free Description
Keep your pantry stocked with healthy, hearty organic black beans – a classic vegan protein favorite!
Non-BPA can lining
Organic & non-GMO
Gluten free & vegan
Bold, black color – mild, smooth flavor
7 grams of protein + 5 grams of fiber per 1/4 cup
No fat, cholesterol, additives or preservatives
Use in chili, burritos, dip & more
Bring on the beans! Whether you’re making veggie burritos, a pot of Tex-Mex chili or a potluck party dip, black beans add a hearty touch to any dish.
A staple in both South and Central American and Caribbean cuisine, black beans are small, ebony gems that cook up soft and creamy, with ivory-colored flesh and a slightly sweet taste.
Beans are packed with plant-powered nutrition – just one 1/4 cup serving of these black beans provides 5 grams of filling fiber and 7 grams of satisfying protein; it’s no surprise that these legumes are beloved by vegetarians, dieters and foodies alike.
Compare to name brands
If you’re a fan of Eden Food® Organic Black Beans, you’re sure to be smitten by this conveniently canned, low-sodium variety from Vitacost®.
Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).
Microwave - Empty contents into microwave-safe dish. Cover dish and microwave on high for 1-2 minutes. Let stand for 1 minute. Stir and serve.
Stovetop - Empty contents into saucepan and heat on medium high to a simmer. Remove from heat, stir and serve. Refrigerate any unused portion in a separate container.
Gluten, GMOs, fat, BPA lining, additives, preservatives.
*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.
Serving Size: 1/2 Cup (130 g)
Servings per Container: About 3.5
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||20 g||7%|
| Dietary Fiber||5 g||18%|
| Total Sugars||1 g|
| Includes 0g Added Sugars||0%|
|Vitamin D||0 mcg||0%|
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Prepared organic black beans, water, sea salt.
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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
- 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
- 12-14 corn tortillas
- 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)
- Preheat oven to 425 degrees F.
- Heat cast iron skillet over medium heat; add chiles and toast for 3-4 minutes, rotating frequently.
- 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.
- 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.
- 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.
- 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.
- In 13x9 baking dish, pour thin layer of mole sauce.
- 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.
- Bake 20 minutes. Serve with cilantro and lime.
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