19-oz can black beans, rinsed
1 red onion (approximately 1/2-cup volume), minced
1/2 cup fresh cilantro, chopped
1/4 cup lime juice
1 jalapeno, minced
1 teaspoon cumin seeds
salt to taste
1 cup raw cashews
1 yellow pepper, chopped
7 small, medium-heat chillies, seeded and chopped
1/3 cup water
2 tablespoons lemon juice
2 tablespoons nutritional yeast
4 cloves garlic
1/2 teaspoon chilli powder
2 teaspoons salt
380-g-bag tortilla chips (Tostitos Restaurant Style are nice)
Guacamole, doubled (Or cook 1 pack Plant-based Ground over medium heat,
stirring frequently to avoid sticking and burning, for 4 min. Stir in 1 envelope taco seasoning.)
Tomato Black Bean Salsa
Tomato Black Bean Salsa
Combine the tomatoes, black beans, red onion, fresh cilantro, lime juice, jalapeno, cumin seeds and salt to taste.
Cheez Sauce
On your high-speed blender's soup function (if you have one), blend the cashews, yellow pepper, chillies, water, lemon juice, nutritional yeast, garlic, chilli powder and salt until heated. If you don't have a soup function, blend, then warm the sauce in a small pot on the stove.
Assembly
On four plates or a huge platter, arrange a layer of tortilla chips. Spoon on some of the Cheez Sauce. (If using seasoned Plant-based Ground, scatter on half of it it now.) Sprinkle on half of the Tomato Black Bean Salsa. Add another layer of chips, Cheez Sauce (seasoned Plant-based Ground) and Tomato Black Bean Salsa. Top with the double recipe of Guacamole.
Serves 4.
On four plates or a huge platter, arrange a layer of tortilla chips. Spoon on some of the Cheez Sauce. (If using seasoned Plant-based Ground, scatter on half of it it now.) Sprinkle on half of the Tomato Black Bean Salsa. Add another layer of chips, Cheez Sauce (seasoned Plant-based Ground) and Tomato Black Bean Salsa. Top with the double recipe of Guacamole.
Serves 4.
♥ Becki
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