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Ingredients
US|METRIC
4 SERVINGS
- 15 oz. butter beans (drained and rinsed)
- 4 oz. jalapenos (diced, see notes for spice level)
- 1 cup dairy-free milk (unsweetened)
- 1/2 cup nutritional yeast
- 1/4 cup vegan butter (use soy free if needed)
- 2 Tbsp. oat flour (can be subbed for almond or chickpea flour)
- 1/2 tsp. fresh lemon juice
- 1/2 tsp. salt
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. smoked paprika
- 1/4 tsp. turmeric
- 1/8 tsp. cayenne pepper
- 1/8 tsp. onion powder
- 4 cups walnuts (soaked)
- 2 red onions
- 1 bell pepper (any color will work, we like to use red)
- 8 cloves garlic
- 10 oz. diced tomatoes (and chilis, drained, Rotel is a popular name brand of this)
- 1 Tbsp. olive oil (use vegetable stock if oil free)
- 2 Tbsp. taco seasoning
- 2 Tbsp. soy sauce (sub for coconut amimos or other allergy friendly alternative, see post for details)
- 1 juice (a lime)
- 15 oz. corn (drained and rinsed)
- 15 oz. black beans (drained and rinsed)
- 32 oz. tater tots
- 1 cup shredded cheese (vegan)
- jalapenos
- vegan sour cream
- diced tomatoes
- avocado (or guacamole)
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