Fire Roasted Poblano Chilaquiles with Spicy Cumin Cream

Fire Roasted Poblano Chilaquiles with Spicy Cumin Cream

dairy, egg, soy and gluten free, vegan

Ingredients

  • 1 fresh poblano pepper
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1½ cups fresh corn (or canned / frozen if not in season)
  • 1 avocado, peeled and pitted
  • ½ small yellow onion
  • 1 recipe Green Enchilada Sauce
  • 2 tablespoons Spicy Cumin Cream (recipe follows)
  • Harvest Pumpkin Tortilla Chips
  • 3-4 tablespoons Spicy Cumin Cream, to drizzle over top

Ingredients

  • 1 cup raw cashews, soaked several hours
  • ½ inch fresh ginger root, peeled and minced
  • 1 tablespoon ground cumin
  • 1 teaspoon sea salt
  • ½ to ¾ cup water (start with ½ c, increase for desired consistency)
Read the whole recipe on spabettie