Heat a large pot to medium heat, add oil then onions, cook and stir for 4 minutes.ā
Add dry seasonings (except smoked paprika) and bay leaves. Cook and stir for another 2 minutes.
Add garlic and vinegar, cook, and stir for 2 minutes.
Add the jalapeƱos and cook and stir for 2 minutes. Then add the smoked paprika, tomatoes, cook and stir for 2 minutes. ā
Add the plantains, beans, veggie broth, and simmer for 10 minutes, covered. ā
To Make Quesadillas
Heat a pan to medium heat.
Heat the tortilla with queso and another tortilla on top. Heat each side for about 3 minutes.ā
To serve, add the soup to a bowl, avocado, dairy free cashew queso, lime juice, parsley or cilantro, with your quesadilla. ā
PRO TIPS
Because we donāt want to burn off the smoked paprika, we add it later on. ā
You can add all ingredients into a pressure cooker, but it's always best to make sure the spices and onions are cooked first to release the umami flavors.ā
For those who love cake, cookies, and chocolate, we present to you: Mexican Chocolate Cream Cake! With all the nostalgic flavor of the Mexican hot chocolate we grew up sipping at our grandmaās house, this chocolate cake is decadent and delicious! Save this recipe for birthdays, family get-togethers, and as a dessert after a yummy meal.
Our favorite tostadas growing up were simpleāa heaping serving of beans and a handful of cheese! In the spirit of inclusivity at the table, weāve made this tostada vegan. Just slather on our Vegan Refried Black Beans, guacamole, and all your favorite toppings (endless possibilities include: salsa, hot sauce, lime juice, jalapeƱos, and cilantro)āwe topped ours with pico de gallo and some extra tomatoes!
