Mexican food

Use vegan cheese and vegan chipotle mayo by (Just)

1.5 Cups Dry Black Beans (Cook for 32 mins Instapot)

2 Red Bell Peppers Sliced & Air Roasted

2 Cups Frozen Corn

1 Cup chopped green onion

1 Cucumber Chopped

1/2 Cup fresh Lime Juice

1 Tbs Maple Syrup

1 Tsp Chili Powder

1/2 Tsp Cumin

Cook the Black Beans in the Instapot

Roast the Sliced Peppers for 20 minutes in the Air Fryer

Add corn to the peppers after 10 min

Combine the Lime Juice, Maple Syrup & Spices

Mix everything together and enjoy with fresh tortilla

Dice a medium yellow onion (3/4 lb) and 4 garlic pods and place in large pot with 2Tbls Olive oil. Sauté until soft.
Boil 1.5 lbs of tomatillos for 10 minutes
Skin 1-2 tomatoes in boiling water.
Puree until smooth and add to the large pot
Add 6 cups of veggie broth to the pot
Add 1 cup of diced green chiles to the pot
Burn, steam for 15 minutes, and peel:
– 1.5 pounds of jalapenos
– 2 lbs of pablano peppers
– 1.5 lbs of Anaheim peppers
Chop all peppers and add to the pot
finely chop (wearing plastic gloves) 10-11 grams of ghost peppers and add to the pot.
Cut 2-5 medium potatoes (1.5lbs) into 1/4 inch cubes and add to the pot
Add spices
– 1.5 Tbs cumin
– 1/2 Tbs Mexican oregano
– 1/2 Tbs chile powder
– 1.5 Tbs crushed red pepper
– 1 tsp salt
Simmer on low for about 20 minutes, stir occasionally
Thicken with cornstarch
~For best results wait 1 day before eating~