INGREDIENTS
1
large handful ( 1/4 cup) coriander
2
400g, (or one 28-ounce) can crushed tomatoes
1
Avocado
1
Cilantro and onions
2
Garlic cloves
1/2
Jalapeno
1/2
Onion, , diced (about 1 cup), medium
1
Peppers or tomatoes
230 g
Pinto beans or black beans, cooked
190 milliliters
Vegetable stock
1
Chipotle pepper in adobo sauce
1
Hot sauce
2 tbsp
Lime juice, fresh
1 pinch
Sea salt
1 dash
Sea salt
1
Olive or coconut oil
40 g
Cashews, raw
12
(8-inch) corn tortillas
125 milliliters
Water