Ole! Vegan Mexican!

Mexican food is my favorite type of food.  I have no doubt you’ll love this recipe!

Black Bean Chilaqueles with Arugula Salad

 

2 cans black beans, drained and mashed

1 cup salsa

2 Tbs garlic

1 tsp oregano

1 Tbs olive oil

Cook above together with 1 ½ cup veggie broth about 5 minutes.

Add a 9 oz bag of broken tortilla chips. Cook about 5 minutes more until chips are chewy.

Serve above over salad:

1 cup chopped, seeded tomatoes

1/4 cup green onions

2 Tbs lime juice

1 cup chopped avocado

spinach or arugula leaves

I keep the salad and bean mixture separate until ready to serve. That way leftovers are just as good.

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