Favoreats
Favoreats LLC
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INGREDIENTS
3 cups
cooked beans (see headnote for cooking instructions, or use two 15-ounce cans or jars of cooked pinto beans, drained)
1 tbsp
extra-virgin olive oil
1/2
medium yellow onion, diced
2
large cloves garlic, peeled and sliced
1/4 tsp
fine sea salt
1/2 tsp
chili powder
1/4 tsp
ground cumin
3/4 cup
Mexican beer or mild lager or pilsner (gluten-free if needed)
2 tbsp
chopped fresh cilantro (plus more for garnish)
1 tbsp
lime juice, plus lime wedges for serving
10 oz
Brussels sprouts, trimmed and halved
1 lb
sweet potatoes, scrubbed and cut into 1-inch chunks
12 oz
small potatoes, scrubbed and cut into 1-inch chunks
1
large red onion, peeled and cut into ½ - inch thick wedges
2 tbsp
extra-virgin olive oil
1 tsp
ground cumin
1/2 tsp
chili powder
1/4 tsp
cayenne pepper
fine sea salt
2 cups
slivered red cabbage
juice from ½ a lime
fine sea salt
cilantro leaves
red salsa
crumbled cheese such as feta or cotija
avocado chunks or guacamole
toasted pumpkin seeds
tortilla chips or warm corn tortillas