Watkins Organic Chili Powder Description
• USDA Organic
• Non-GMO Project Verified
• Certified Organic by Quality Assurance International
• OK Kosher Certified
• Packed in the USA
Our master crafted blend of the world’s hottest chili peppers and spices will bring heat to anything you’ve got cooking in a larger size.
Free Of
GMOs.
*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
Servings per Container: 121
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 20 mg | 1% |
|
| Total Carbohydrates | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Organic red chili, organic cumin, sea salt, organic garlic, organic oregano, tricalcium phosphate (anti-caking agent).
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.
Reviews
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Veggie & Black Bean Enchiladas with Green Chile Sauce
Most restaurant enchiladas are loaded with fat, and the vegetarian versions are rarely filled with anything but cheese. You end up eating tortillas, cheese and sauce – not a very exciting or balanced meal. This lighter take on the Mexican favorite is the
whole enchilada! Generously filled with sautéed broccoli, spinach, peppers and beans, these wraps are packed with healthy, nutritious foods. And baked under a topping of green chile sauce and melty queso, they’re also bursting with flavor.
Veggie & Black Bean Enchiladas with Green Chile Sauce
- 2 Tbsp. avocado oil
- 5 cups broccoli florets (about 2 bunches, cut into small pieces)
- 1 orange bell pepper (diced)
- 1 red bell pepper (diced)
- 2 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1 tsp. salt
- ½ tsp. garlic powder
- ½ tsp. white pepper
- 15 oz. can black beans (drained and rinsed)
- 6 cups fresh spinach
- 8 gluten-free tortillas
- 15 oz. container green enchilada sauce
- ½ cup mild salsa
- 6 oz. crumbled queso fresco cheese
Optional: cilantro, limes, sour cream, salsa, avocado
- Preheat oven to 350 degrees F. Grease 9x13-inch baking dish.
- In large sauté pan over medium heat, heat oil. Add broccoli, peppers, chili powder, onion powder, cumin, salt, garlic powder and white pepper. Cook, stirring occasionally, 10-15 minutes until vegetables are tender. (Note: If vegetables stick to pan, add water a little at a time. This also helps vegetables cook faster.)
- Add black beans and spinach. Cook 3-5 minutes, stirring until spinach is wilted.
- On flat surface, lay out tortilla. Spoon ½ cup vegetable mixture into middle. Wrap tightly and arrange in baking dish. Repeat process for all tortillas.
- Spread on enchilada sauce and salsa. Evenly sprinkle on cheese.
- Bake 30 minutes, or until cheese is melted.
- Serve with lime slices, chopped cilantro, sour cream, salsa and avocado slices, if desired.
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Watkins Organic Chili Powder -- 16.1 oz
