My 5 minute, 3 ingredient take on a delicious Mexican breakfast: tortilla chips smothered in a spiced tomato sauce with beans for protein.
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A creamy and zesty quinoa dish inspired by Elote (Mexican street corn), but vegan!
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Similar to a chili with a Southwestern flare, this soup is loaded with vegan ‘ground beef’, black beans, corn, veggies, and pasta.
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