Virtual Mexican #5

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chefs knife

cutting board

large skillet

medium pot

mixing bowl

measuring cups

measuring spoons

blender or immersion blender

(but leftovers are always good too!)

9 oz. soy-chorizo*

2 (15.5 oz) cans black beans* (or 3 cans*)

1 (15 oz.) can fire roasted diced tomatoes*

extra-virgin olive oil

red wine vinegar

vegetable broth or stock (only 1 cup is needed)

2 limes (or lime juice)

Dijon mustard

honey

1 large mango

1 (5 oz.) container spring mix (or your favorite salad green)

1 small red onion

1 pint cherry tomatoes

1-2 avocados

tortilla chips (optional but recommended, for topping salad)

1 cup crumbled Cotija, Queso Fresco, or Feta cheese (optional)

1 (5.5) oz. can chipotle chiles in adobo (optional but HIGHLY recommended)

Ingredient Notes:

Black beans are great on the salad, but since we will be making a black bean soup, you may want to skip the beans on top of the salad, but get 3 total cans of black beans if you want to add them to your salad.
For the canned tomatoes, I’d recommend a can of fire roasted tomatoes with green chiles, but whatever you can find will be just fine.
Soy chorizo (often labeled as soy-rizo) will likely be sold near the tofu, but sometimes might be near the actual chorizo. You can of course use regular chorizo if you’d like, but soy chorizo is one of the rare “meat substitutes” that I actually really like.
Chipotle chiles are an EXCELLENT addition to the salad dressing, for a spicy smoky flavor. They can also be added to the soup. However, if you’re very sensitive to heat, they can be omitted.

*no prep work is required for this class, but if you’d like to be prepared ahead of time, you can do the following tasks:

3-Ingredient Black Bean Soup

Ben MastraccoDecember 14, 2021

Mango Chorizo Taco Salad

Ben MastraccoDecember 14, 2021