Plant-Based Mexican pt. 6
Zoom Link
https://us02web.zoom.us/j/9726130332
Equipment You’ll Need
large skillet
soup pot
cutting board
chefs knife
measuring spoons
Grocery List
2 cups cooked brown rice****(cooked in broth, ideally - see note below)
1 can pinto beans
1 pound russet or yukon gold potatoes
vinegar (cider or white)
vegetable oil (or other neutral cooking oil)
extra virgin olive oil
1 lb. vegan Mexican chorizo
12 to 16 corn tortillas
1-2 large avocados
1 white onion
fresh cilantro (optional but recommended)
Homemade or store-bought salsa verde (or other salsa, if you prefer)
2 limes
1 can petite diced tomatoes
garlic powder
paprika
ground cinnamon
salt and pepper
Ingredient Notes
Please cook 1 cup of brown rice prior to the class! I would ideally recommend cooking it in veggie broth (1 cup of long grain brown rice to 1.75 cups of veggie broth).
You may use white skinned sweet potatoes in place of standard potatoes, but don’t use yams!
Optional Prep
*no prep work is required for the class, but if you’d like to get ahead you can do the following:
chop 1/2 of the white onion