DDD #166 - Vegan Mexican Beans, Rice & Green Avocado Salsa - Part 2

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a complete protein, while white rice is often cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess at a lower cost.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers similar flavor and is often cheaper.

Start by rinsing the tomatillos to remove the sticky residue.

Use 6 tomatillos, or 2 if you prefer less.

Cut the tops off the serrano peppers, leaving the seeds in for heat.

Use 2 serrano peppers, or adjust based on your heat preference.

Chop off the stems of the cilantro, using the leaves and some of the stems.

Take 2 bunches of green onions and chop off the hairy tops, using the white and green parts.

In a bowl, combine chopped tomatillos, serrano peppers, green onions, and cilantro.

Add 3 avocados to the mixture, mashing them slightly to add creaminess.

Pour in some chicken stock to adjust the consistency of the salsa.

Mix everything together until well combined.

Cooking Techniques

Equipment Needed

Spice Level: