A spicy plant based version of the Mexican restaurant classic
1 pound tomatillos, husked and diced
1 medium onion, diced
2 tomatoes, chopped
3 jalapeno or serrano chilies, diced
1 carrot, chopped
2 clove garlic, smashed
1 bunch kale, roughly chopped
1 bunch cilantro, chopped
2 ribs celery, diced
6 cups vegetable stock
2 cans black beans, drained and rinsed
salt to taste
Step 1In a medium sauce pan, add tomatillos, tomatoes, onion, chilies, ½ the cilantro, garlic, carrots and celery with the vegetable stock.
Step 2Bring to a boil, reduce heat to medium low, cook 15 minutes, then blend half of this in a blender or use a stick blender, be sure to leave a little texture.
Step 3Add Kale, and beans, cook 15 more minutes, add the rest of the cilantro and serve over rice or with tortillas! Ole’ frijole!