Spicy, delicious, and vegan.
- 128oz Black Beans
- 48 oz. Pinto Beans
- 48 oz. Corn
- 64 oz. Diced Tomatoes
- 64 oz. Crushed Tomatoes
- 3 small onions
- 4 habanero peppers
- 1 Tbs olive oil
- 2 Tbs cumin
- 4 avocados
- 1/2 cup packed cilantro leaves
- Corn chips to garnish (I used off-brand fritos)
Bring a large saucepan to medium heat, then add olive oil. Remove the tops of the peppers and scoop out the ribs and seeds, and get your onions small enough to put in a food processor, then food process, or dice the peppers and onions.
Cook in oil until onions start to become transparent. Add cumin and cook for another minute or so. Add tomato products and heat until it starts to bubble then reduce to a simmer.
Food process or similarly mash half of the black beans and add to the tomato mixture.
Add the remainder of the black beans, the pinto beans, and the corn.
Remove from heat then food process, or mash/ chop cilantro and avocado.
Mix everything together, then serve with chips.