Ingredients
- One 8-ounce package tempeh, crumbled in a food processor
- 1 tablespoon canola oil, plus more for cooking
- 1 small white onion, diced
- 1 red bell pepper, diced
- 2 serrano peppers, minced
- 3 cloves garlic, minced
- 1 cup black beans
- 1 cup refried beans
- 1/2 bunch fresh cilantro (leaves and most of stems), minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and ground white pepper
- Half a 9.25-ounce bag tortilla chips, ground to dust
- 1/2 cup masa harina
- One 16-ounce package silken tofu
- 5 stems cilantro, stems and leaves minced
- 2 cloves garlic
- 1 scallion, minced
- 1/2 jalapeño, minced
- One 12-ounce container vegan sour cream
- Juice from 1 lime
- Salt and ground pepper
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