Spicy black bean enchilada veggie bowls
Spicy black bean enchilada veggie bowls receives a safety score of 100/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. None of the ingredients in this product are flagged for safety concerns by FDA or CSPI databases. Product label data is sourced from the OpenFoodFacts collaborative database. See the full ingredient breakdown and safety assessment below.
What the Data Says About
Spicy black bean enchilada veggie bowls carries a composite safety score of 100/100, which we classify as "Safe" on our four-tier shelf-label framework. The score is computed by mapping each labeled ingredient against FDA Substances Added to Food (SAFFA) regulatory status and CSPI Chemical Cuisine classifications, then penalizing the overall product for each additive rated as caution-or-worse. Product data originates from the OpenFoodFacts collaborative catalog; safety annotations come from federal regulators and the Center for Science in the Public Interest.
Our scan did not identify any ingredients in this product that FDA SAFFA or CSPI Chemical Cuisine data flags as requiring caution or avoidance at the time of analysis. That is a meaningful clean-label signal, though it does not account for personal allergens, regional recalls, or inspection findings not reflected in federal additive databases. The per-ingredient breakdown below shows the source-level classification for each component.
On the NOVA processing scale, Spicy black bean enchilada veggie bowls is classified as Group 4 (Ultra-processed). NOVA measures industrial processing intensity rather than ingredient-level safety, so it complements the SAFFA and CSPI ratings: a product can be clean on additive flags but heavily processed, or lightly processed but carry individually flagged ingredients. Combining both lenses gives a fuller picture than either alone. The Nutri-Score grade of C reflects nutritional balance — calories, saturated fat, sugar, sodium versus fiber, protein, and produce content — which again is a distinct dimension from additive safety and worth weighing alongside the scores above.
Safety Profile at a Glance
| Metric | Value | Source |
|---|---|---|
| PlainFoodSafe Score | 100/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 0 | CSPI/FDA review |
| NOVA processing group | Group 4 | OpenFoodFacts |
| Nutri-Score | C | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
Ingredient Safety Analysis
Full Ingredient List
Water, tomatoes (tomatoes, tomato juice, calcium chloride, citric acid), long grain brown rice, corn tortilla (ground corn treated with lime, water, guar gum, xanthan gum, cellulose gum), white cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), cooked black beans (black beans, water), fire roasted tomatillos, red bell peppers, whole kernel corn, fire roasted poblano peppers, roasted red onions, onions, canola oil. Contains 2% or less of spices, cornstarch, soy flour, wheat gluten, red jalapeno peppers, tomato paste (tomatoes), salt, green jalapeno peppers, soy protein concentrate, corn oil, lime juice concentrate, cane sugar, garlic, inulin, yeast extract, natural flavor, vinegar, dried garlic, powdered cellulose, black malt powder, paprika (color), soy sauce (water, soybeans, salt, wheat), sea salt, garlic powder, onion powder, onion juice concentrate, tomato powder, citric acid, niacinamide, xanthan gum, iron (ferrous sulfate), nonfat milk, egg whites, vitamin B1 (thiamin mononitrate), vitamin B6 (pyridoxine hydrochloride), vitamin B2 (riboflavin), vitamin B12.
Categories
Data Sources
Data as of 2025. Source: OpenFoodFacts, FDA SAFFA, CSPI Chemical Cuisine.
Product data from OpenFoodFacts (ODbL). Ingredient safety ratings from FDA SAFFA and CSPI Chemical Cuisine. See our methodology for details.
This information is for reference only and does not constitute dietary or medical advice.
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