Category: Uncategorized

RECIPES

EL POLLO LOCO BEANS

SMALLER SERVING VERSION:

ingredients

Units: US

• 1tablespoon vegetable oil [Wow! Omit the oil. Sub w/ sodium free veggie broth.]
• 1whole serrano chili
• ¹⁄₄teaspoon serrano chili, ground
• 1(28 ounce) can pinto beans
• ¹⁄₃cup water

directions

• Heat oil and whole chile in sauce pan.
• When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.

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LARGER SERVING VERSION:

* 1/4 cup corn oil [Wow! Omit the oil. Sub w/ sodium free veggie broth.]

* 5 whole serrano chiles

* 2 teaspoons ground serrano chiles

* 2 cups beans, cooked, or 1 (24-ounce) can pinto beans, drained 3/4 cup water

* Heat oil [broth] in large saucepan.

* Add whole chiles.

* Cook until tender.

* Add ground chiles, beans and water. Stir well.

* Bring to boil, reduce heat.

* Simmer 17 minutes, stirring often.

Makes 6 servings.

Each serving contains about:

184 calories; 474 mg sodium; 0 cholesterol; 10 grams fat [but 0 grams if you omit oil] ; 20 grams carbohydrates; 6 grams protein; 2.10 grams fiber.

https://www.latimes.com/archives/la-xpm-1995-04-13-fo-54071-story.html#:~:text=Young%20says%20that%20although%20El,per%20serving%2C%E2%80%9D%20boasts%20Young.

Sauce Ingredients: ½ cup raw cashews, soaked 1 teaspoon Dijon mustard * ¼ cup water ¼ cup low-sodium vegetable broth * 3 Tablespoons nutritional yeast 2 Tablespoons + 1 teaspoon distilled white vinegar 1 teaspoon tomato paste 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon smoked paprika ½ teaspoon sweet paprika ¼ teaspoon chipotle powder 2 Tablespoons dried minced onions ½ teaspoon sea salt (+/-) * Bean-Veggie Layer Ingredients: ½ cup yellow onions, fine dice 1 jalapeno pepper, fine dice 1 red bell pepper, diced 1 – [ 15.5 oz can ] black beans, drained and rinsed 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed 1 cup frozen corn 1 to 3 teaspoons lime juice (+/-) ¼ teaspoon chipotle powder 1 teaspoon smoke paprika 1 ½ teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon cumin ½ to 1 teaspoon sea salt (+/-) * Other Ingredients: 8 – 6-inch tortillas (or 4 to 6 – 8-inch tortillas) * Optional Ingredients: Chopped fresh cilantro Chopped avocados Shredded lettuce Chopped tomatoes Cook Mode Prevent your screen from going dark INSTRUCTIONS 1. Preheat the oven to 400 F. 2. Line the bottom of a small casserole baking dish (or an 8-inch spring-loaded cheesecake pan) with parchment paper. 3. Make the sauce. Place the cashews into a small bowl, cover with boiling water and soak for 15 minutes, or place the cashews into a small stockpot and boil for 10 minutes, drain off the water, then place them into a high-speed blender with all the remaining Sauce Ingredients and blend on high until smooth and creamy. 4. While the cashews are soaking, make the Bean-Veggie Layer. Place the diced onions, bell pepper, and jalapeno into a non-stick skillet and sauté for approximately 8 to 9 minutes until tender. If the veggies start to stick splash a little water in the pan. 5. Then add all the remaining Bean-Veggie Ingredients into the pan, saute, stirring constantly until heated through, approximately 3 minutes. Then remove from the stove and set aside. 6. Crisp the tortillas: Place the tortillas onto a large baking sheet and place into a preheated 400 F oven and toast until lightly crisp, approximately 5 minutes, then remove. 7. Assemble the casserole: Place one 6-inch tortilla on the bottom of the spring-form pan, then take one 6-inch tortilla and cut it in half and place it on the sides to cover the bottom of the 8-inch spring-form pan (see notes below). Then take ¼ of the bean-veggie mixture and place it on top of the tortillas and spread into a thin layer. Cover the veggie layer with ¼ cup of the sauce, then repeat 3 more times, ending with sauce on top. Note: Don’t worry if the sauce doesn’t completely cover the entire veggie layers. 8. Place the taco pie into a preheated 400 F oven and place a baking sheet over top (cookie sheet) to lock in the heat and bake for 20 minutes until heated through. 9. Serve topped with shredded lettuce, chopped tomatoes, avocadoes and cilantro. Cut into wedges, enjoy! For notes, updates & add-ons click:

In Gov. Gavin Newsom’s new interview with Chuck Todd, the CA Governor bemoans the anger he faced after his much-derided COVID-19 lockdown strategy, now saying “I think we would’ve done everything differently” in hindsight and “I think there’s a lot of humility” – before backtracking and passing the blame to others: “we didn’t know what we didn’t know. And it was hardly I; it was we, collectively.” ••「 CALL IN & LINKS: https://drdrew.com/9132023 」•• John Phillips and Dr. Kelly Victory discuss the new wave of history-rewriting and blame-passing from officials who previously championed lockdowns and mandates but are suddenly changing their tune as election season approaches

https://rumble.com/v3hel5e-ca-gov.-bemoans-pandemic-bungling-blames-others-w-john-phillips-and-dr.-kel.html