Ingredients:
1 ½ lb tomatillos
½ cup cilantro leaves
2 Jalapeño peppers
3 tomatoes
2 serrano peppers
Salt
Crushed red pepper
3 Limes
1 Bell pepper
1 can Black beans
1 head Iceberg lettuce
1 head Cauliflower
Extra virgin olive oil (EVOO)
Hot sauce
1 ½ lb tomatillos
½ cup cilantro leaves
2 Jalapeño peppers
3 tomatoes
2 serrano peppers
Salt
Crushed red pepper
3 Limes
1 Bell pepper
1 can Black beans
1 head Iceberg lettuce
1 head Cauliflower
Extra virgin olive oil (EVOO)
Hot sauce
Total cooking time:
60 mins
Recipe:
60 mins
Recipe:
- Cut a small X into the tomatillos and tomatoes and cook in salted boiling water with halved peppers
- After the tomatillos and tomatoes begin to peel and rise to the top of the boiling water, carefully remove the ingredients from the water and place into blender
- Blend the ingredients into salsa with the fresh juice of 2 limes, salt, once the salsa is blended evenly place, pour into a glass container and let cool in the fridge
- While the salsa cools, place the black beans in a medium-sized pot over medium heat and reduce until liquid reduces by half volume, make sure to stir often
- Spice the beans with crushed red pepper, salt, and hot sauce
- Pour a small amount of olive oil on a medium-sized pan over medium-high heat
- Once the pan is evenly warm, place cauliflower florets in pan with hot sauce and seared until crisp
- After the cauliflower is sautéed, cut the bell pepper in half and sautée over high heat until well seared
- Plate the bell pepper stuffed with black beans and cauliflower, over a bed of lettuce, and tomatillo salsa