INGREDIENTS
1
Avocado, slices
2
Bell peppers
1/4 cup
Cilantro
1/2 cup
Corn, kernels
2 cloves
Garlic
1/2 tsp
Garlic powder
1
Green onion
2 cups
Mushrooms
1
Onion, medium
1/2 tsp
Onion powder
1
Tomato, slices
2
Zucchinis
3/4 cup
Non-dairy milk
3 tbsp
Maple syrup
1
Vegan sour cream
2 tsp
Baking powder
1/4 tsp
Black pepper
1 tsp
Chili powder
1 1/4 cups
Cornmeal
1/2 tsp
Paprika
3/8 tsp
Salt
3/4 cup
Spelt flour
1/4
coconut oil
1 tsp
Apple cider vinegar
1 tbsp
Olive oil
1 tsp
Cumin
1 tbsp
Flaxseed, ground
3 tbsp
Water
1½ cups cooked (or 1 15-ounce can) black beans