Red vegetable enchiladas onions and roasted red pepper blend, oaxaca cheese, and black bean enchilada filling rolled in a corn tortilla topped with red sauce and cilantro, red vegetable enchiladas
Scores 100/100 on FDA SAFFA + CSPI ingredient analysis , with no flagged ingredients identified.
The verdict
Red vegetable enchiladas onions and roasted red pepper blend, oaxaca cheese, and black bean enchilada filling rolled in a corn tortilla topped with red sauce and cilantro, red vegetable enchiladas scores 100/100 in PlainFoodSafe's ingredient screening. We compared its 66 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 0 ingredients are flagged for caution. This is not a recall, allergy, medical, or dietary-safety determination; check official notices and the product label for current decisions.
- 100/100
- Safe safety score
- 0
- flagged ingredients of 66 analyzed
- Group 4
- Ultra-processed
- 0812071036297
- Barcode (UPC/EAN)
Computed directly from OpenFoodFacts ingredient data cross-referenced with FDA SAFFA and CSPI Chemical Cuisine ratings. See our methodology for the scoring formula.
What the Data Says About Red vegetable enchiladas onions and roasted red pepper blend, oaxaca cheese, and black bean enchilada filling rolled in a corn tortilla topped with red sauce and cilantro, red vegetable enchiladas
Red vegetable enchiladas onions and roasted red pepper blend, oaxaca cheese, and black bean enchilada filling rolled in a corn tortilla topped with red sauce and cilantro, red vegetable enchiladas 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. This score is a transparent derived index we compute from that public data, not an official FDA rating or endorsement; see the Methodology page for the exact weighting.
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, Red vegetable enchiladas onions and roasted red pepper blend, oaxaca cheese, and black bean enchilada filling rolled in a corn tortilla topped with red sauce and cilantro, red vegetable enchiladas 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.
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 | Not available | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
Ingredient Safety Analysis
Full Ingredient List
Red veggie enchilada filling (cheddar and monterey jack cheese [cheddar cheese {pasteurized milk, cheese culture, salt, enzymes, annatto (vegetable color)}, monterey jack cheese {pasteurized milk, cheese culture, salt, enzymes}, potato starch and powdered cellulose {to prevent caking}, natamycin {a natural mild inhibitor}], fire roasted poblano fajita blend [onions, red bell peppers, poblano peppers], oaxaca cheese [cultured pasteurized grade a milk and skim milk, sea salt, and enzymes], red enchilada sauce [water, tomato, sugar, sea salt, dried ancho chili pepper, white distilled vinegar, corn starch, expeller pressed canola oil, dried cumin garlic powder, dried coriander, dried oregano, organic red chili pepper], cooked organic black beans, cilantro), mild red enchilada sauce (water, tomato, sugar, sea salt, dried ancho chili pepper, white distilled vinegar, corn starch, expeller pressed canola oil, dried cumin garlic powder, dried coriander, dried oregano, organic red chili pepper), non-gmo corn tortilla (water, wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], corn masa flour [stone ground yellow corn masa flour, trace of lime], expeller pressed canola oil, palm oil, wheat gluten, contains less than 2% of the following: cultured wheat starch, wheat flour, organic cane sugar, guar gum, leavening [calcium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate], citric acid, dough conditioner [calcium sulfate, sea salt, enzyme]), cheddar and monterey jack cheese (cheddar cheese [pasteurized milk, cheese culture, salt, enzymes, annatto {vegetable color}], monterey jack cheese [pasteurized milk, cheese culture, salt, enzymes], potato starch and powdered cellulose [to prevent caking], natamycin [a natural mild inhibitor]), cilantro
Data Sources
Data as of May 2026. 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.
Related
Every figure on PlainFoodSafe is rendered directly from OpenFoodFacts and FDA data, no number is typed in by an editor. Product figures are computed directly from OpenFoodFacts, FDA SAFFA, and CSPI Chemical Cuisine data, no figure is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of May 2026.