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Saturday, August 17, 2019
INGREDIENTS
2 torta rolls
2 radishes
1 Roma tomato
1 lime
1 red onion
1 head Roma crunch lettuce
1 chipotle pepper in adobo
1 jalapeño
13.4 oz pinto beans
½ cup vegan shredded mozzarella
¼ cup Follow Your Heart® High Omega Vegan Ranch
3 tbsp olive oil*
Salt and pepper*
*Not included
For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition
TOOLS
Small saucepan
Baking sheet
INSTRUCTIONS
1 Prepare the produce
Preheat the oven to 400°F. Slice the torta rolls in half. Thinly slice the radishes into matchsticks. Dice the tomato. Halve the lime. Peel and finely dice the red onion. Roughly chop the lettuce. Mince the chipotle pepper. Thinly slice the jalapeño into rounds. Drain and rinse the pinto beans.
2 Make the pico de gallo
In a medium bowl, combine the sliced radishes, diced tomato, half the lime juice, just ¼ cup diced onion, and a pinch of salt. Mix radish pico de gallo well to combine.
3 Cook the refried beans
Place a small saucepan over medium heat with 2 tsp vegetable oil. Add the remaining diced onion and cook until softened, about 3 to 5 minutes. Add the pinto beans and smash half with the back of a fork. Add 2 tbsp water and as much minced chipotle pepper as you’d like. Cook until the beans are hot, about 2 to 3 minutes. Add the remaining lime juice and a pinch of salt, off of the heat.
Full instructions recipe visit: https://www.purplecarrot.com