Southwest Bowl

- with Chipotle Peppers -

The perfect filling for your plant-based burrito, fully cooked, seasoned and complete with rice, beans, veggies, smoky chipotle flavor and ground crumbles.

“I really love this one. Deep rich chipotle flavor. Smoky with some heat. Perfect.”



Heat in boilable pouch to a minimum temperature of 140° F (60°C)

Do not microwave pouch.

CAUTION: Contents will be hot. Heated contents can be kept warm in a steam table, covered for up to 4 hours

Leftover Storage:

Unused contents can be refrigerated in a sealed container for up to 3 days.

Recipe Inspiration

Southwest Stuffed & Roasted Acorn Squash


Healthy and hearty, this creative recipe will be a colorful and flavorful plant-based addition to a seasonal menu.

SERVINGS: Makes 10 servings.


5 Acorn Squash, washed and halved

1 43 oz. pouch Modern Menu Southwest Bowl

Olive oil for basting

Salt & pepper

10 oz frozen chopped kale

Plant-based cheese


Brush each half of the squash with olive oil and season with salt and pepper. Bake at 350 for approximately 40-50 minutes, until the squash is cooked through. In a skillet, heat the Southwest bowl and frozen kale until warmed. Fill each cooked acorn squash with equal portions of the Southwest bowl & kale mixture. Top with a sprinkle of plant-based cheese. Return to oven just until cheese is melted. Serve warm.

Grilled Southwest Burrito

A grilled burrito wrap with a kick, easy-to-assemble and featuring our Southwest Bowl as the filling for a flavor-packed dish. Serve it up with optional pico de gallo and guacamole on the side.

SERVINGS: Makes 8 burritos.


1 43oz. pouch Modern Menu Southwest Bowl

8 large flour tortillas

8 oz. plant-based shredded cheese

Butter or oil of choice

Pico de gallo and/or guacamole, optional


On a large flour tortilla, place one 5 oz. serving of warm Southwest Bowl in the center of the burrito. Top with plant-based cheese. Roll it up “burrito style”, spread plant-based butter or oil of choice to coat the outside of the tortilla. Grill each side until golden-brown, about 2 minutes each side. Serve along with pico de gallo and/or guacamole, if desired. Burritos can be pre-assembled, kept warm, then grilled to order.

Southwest Enchiladas

Ole! Jazz up the Southwest Bowl and your menu with this easy recipe that takes the traditional enchilada to a new plant-based level!

SERVINGS: Makes 20 enchiladas, 10 servings.


1 43oz. pouch Modern Menu Southwest Bowl

42 oz enchilada sauce

20 corn tortillas

12 oz plant-based shredded cheese


Preheat oven to 375. Pour 1.5 cup of enchilada sauce into a large baking dish. In a separate bowl, mix 1.5 cup of enchilada sauce with the contents of the pouch of Modern Menu Southwest bowl and mix together. Heat all tortillas for 10 seconds in a microwave or briefly on a griddle, just until warm, so they roll without cracking. In the center of each tortilla, place 2oz of the Modern Menu Southwest Bowl, top with a sprinkle of cheese. Carefully roll them up and place seam side down in the baking dish. After all tortillas are in the dish, pour the remaining enchilada sauce on top of the rolled tortillas. Sprinkle with the rest of the cheese. Bake for 20 minutes, or until the cheese is melted and the enchiladas are heated through. Recipe could be prepared in individual serving dishes as well.

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