INGREDIENTS
1
Avocado
18
Baby potatoes, skins on, cut into quarters, skins on
2 15.5 ounce cans
Cannelloni beans
2
Carrots, medium small
2
stalks Celery, small
1
Cilantro
2 cups
Corn, frozen
1 tsp
Garlic powder
1
Jalapeno peppers - sliced into thin rings
2
Jalapenos
1
Mexican fiesta microgreens
1/2 tsp
Mexican oregano
1
Onion, medium small
2 tbsp
Onion, dried
1 tsp
Onion powder
2 15.5 ounce cans
Pinto beans
1
Red bell peppers - sliced into thin rings, Mini
1 14.5 ounce can
Tomatoes, fire roasted
1 cup
Vegetable stock
2 tbsp
Gluten free flour
1/4 tsp
Paprika, smoked
1/4 tsp
Paprika, sweet
1/2 tsp
Pepper, fresh cracked
1 tsp
Sea salt
1 cup
Cashews
1 tsp
Cumin
1
Water - just to cover the cashews
2 cups
Almond milk or other plant milk, unsweetened
8 cups
Water