Ingredients (use vegan versions):
2 cups black beans ( not cooked)
2 avocados (very soft)
1/4 of a large onion
6 cloves of garlic
salt
salsa fresca (recipe below)
vegan cheese (follow your heart brand “vegan gourmet”. It melts! )
vegan sour cream
1 package medium package of corn tortillas
tapatio hot sauce
1 lemon
1 lime
2 jalapenos
Directions:
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soak beans and boil in pot of lightly salted water for 2 hours, or until soft.
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heat up about 1.5 inches of veggie oil in a pan.
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mash avocado( I use a pastry cutter to mash it to get all the chunks out). FINELY (and I mean very fine) chop the onion, the jalapenos and the garlic. Add it to mashed avocado. Add tapatio hot sauce ( like 4 or 5 good dashes) and mix well. Add salt to taste and then squeeze lemon juice on top. put in fridge.
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chop tortillas into triangles. fry in enough oil to cover until they are golden (they tend to cook a bit after removing them from pan, so do not overcook). Put them on a paper towel to drain and sprinkle with salt. set aside.
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When beans are tender, add them to a frying pan with heated oil and mash adding cooking water from beans and salt to desired consistency.
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melt vegan cheese in micro.
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Place chips in a large bowl. top with mashed black beans, guacamole, vegan cheese, vegan sour cream, more vegan cheese and salsa.
eat and be merry.
**Salsa Fresca: you can either use store bought (yuck) or make your own.
by hand finely chop 2 or three large tomatoes, 3 jalapenos, 1/2 onion and some cilantro. Mix all together and sprinkle with lime juice and salt to taste. best if refrigerated for a few hours.
Serves: 4+
Preparation time: 2 hours