Spicy, fresh, and delicious. This salsa verde is also easy to make.
Ingredients 2 lbs tomatillos 4 cloves garlic 1 medium onion 2 jalapeños 3 tbsp olive oil 1 small bunch fresh cilantro or 2 tablespoons dried cilantro 1 lime, juiced
Process Preheat oven to 400* Slice tomatillos in half horizontally. Roughly cut the onion into wedges. Leave skins on the garlic. Arrange garlic and onion on a large baking pan or sheet and drizzle lightly with oil (you can also just add it all at the same time and then remove the tomatillos once softened and allow the onions and garlic to cook more, but that’s a little more annoying). Place in the oven for about 10 minutes. Remove and add tomatillos, drizzling with remaining oil. Roast until the garlic and onions are soft and have begun to brown. You can go longer if you want a more roasted taste. Remove from oven and allow to cool. Slice open the jalapeños and remove seeds. Add everything to a food processor or blender. Add cilantro (remove stems if fresh) and lime juice. Pulse to desired smoothness. Chill and serve with tacos, burritos, nachos, enchiladas, etc.
They aren’t really instant, but they are pretty fast. You can do this in any pressure cooker, though I made them in the IP today.
Ingredients 1 pound dried black beans 1 onion, diced 2 jalapeño, sliced 5 cups water or vegetable broth 2 TBSP cumin 2 cans Rotel tomatoes (or just diced tomatoes and add another jalapeño) 1 lime, juiced Salt to taste
Process – If you would like to soak your beans for 6-8 hours ahead of time, you can cut at least 10 minutes from the time below. – Combine all ingredients except salt in the Instant Pot or pressure cooker. – Cook on high pressure for 35 minutes, wait 5 minutes and then quick release, or cook on high pressure for 30 minutes and natural release. – Serve with tortilla chips and assorted goodies
Yummy! These have a little kick, and you can up that with more peppers if you wish. We had them with diced tomato, shredded lettuce, and vegan mayo. I had one the next day tossed into a salad with salsa and vegan sour cream.
1/2 cup oats
2 1/2 cups baked and mashed sweet potatoes
1/2 onion diced
3 cups cooked black beans
1 cup flour
1 1/2 cups panko crumbs
1 jalapeno finely diced
1/2 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup nutritional yeast
Mix all ingredients. Allow to sit for 10-15 minutes. Coat a baking pan or stone with a small amount of oil. Form into balls and lightly press down to make patties on baking pan/stone. Place in oven at 375* Cook 15-20 minutes until first side browns. Do not flip until one side is browned. Flip carefully and cook for another 15 minutes.