Virtual Plant Based Mexican Class
Class Replay
Equipment You’ll Need
blender or food processor
large skillet
chef’s knife
cutting board
measuring spoons
measuring cups
large mixing bowls
Shopping List
3-4 medium tomatillos*
2 large poblano chiles*
1 bunch kale*
whole wheat tortillas*
2 mangos
2-3 avocados
3-4 limes
1 bunch cilantro
1 large red onion
1 (15 oz.) can black beans
Jack cheese
chile powder
ground paprika
ground cinnamon
extra-virgin olive oil
*something to dip into the black bean dip (chips, jicama, carrots, peppers, etc.)
1 dried chile* (optional)
Ingredient Notes
If you’re not familiar with tomatillos, they are small green tomatoes with a papery wrapper on the outside
Poblanos are a mild green chile similar in size to a green bell pepper. If you’re very sensitive to spicy foods or can’t find poblanos, you can substitute with green bell peppers
I prefer to use dino or lacinto kale instead of curly kale, but whatever you can find will work fine
Feel free to use whatever type of tortillas you’d like (except for corn tortillas)
Only use a dried chile if you have some on hand. There’s no need to go out and buy a whole bag of dried chiles for this recipe, since you only need one.