Author Notes
A spicy plant based version of the Mexican restaurant classic —Alexandra V. Jones
Ingredients
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1 pound
tomatillos, husked and diced
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1
medium onion, diced
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2
tomatoes, chopped
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3
jalapeno or serrano chilies, diced
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1
carrot, chopped
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2
clove garlic, smashed
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1
bunch kale, roughly chopped
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1
bunch cilantro, chopped
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2
ribs celery, diced
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6 cups
vegetable stock
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2
cans black beans, drained and rinsed
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salt to taste
Directions
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In a medium sauce pan, add tomatillos, tomatoes, onion, chilies, ½ the cilantro, garlic, carrots and celery with the vegetable stock.
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Bring to a boil, reduce heat to medium low, cook 15 minutes, then blend half of this in a blender or use a stick blender, be sure to leave a little texture.
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Add Kale, and beans, cook 15 more minutes, add the rest of the cilantro and serve over rice or with tortillas! Ole’ frijole!
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