Happy Monday, y’all! Got a hearty dinner for you today! For the actual meal portion we need little potatoes, a sweet onion, garlic, black beans, and bell peppers. For the Cilantro Sauce, we need cilantro, nutritional yeast, raw cashews, and a lime or lime juice. There is vegetable broth in the photo, but I didn’t end up actually using that. You can warm the beans in the vegetable broth, but I added them to the pan with the peppers and onion near the end.
To start, dice up the potatoes and mince some garlic. Roast the potatoes at 425 degrees for about an hour in the oven. Soak the cashews in very hot water for about a half hour. While the cashews are soaking, add the cilantro, nutritional yeast, lime juice, and a couple cloves of garlic to the bullet blender. Once the cashews are softened, add those as well as some of the water used to cook them in. Blend all of that together until smooth.
Cook the peppers and onions in a pan.
Drain and rinse the black beans.
Add the black beans to the peppers and onions in the pan to warm them up.
Once the potatoes are soft, remove them from the oven. They will be the base for this dish.
Add the peppers/onions/black beans mixture.
Top it off with some of the cilantro cream sauce and you are ready to enjoy!!
