Ingredients:
Corn tortillas
Oil free refried beans
Rice (preferably brown) We didn't have any so we used white.
Greens
Tomatoes
Oil free guacamole
Chipotle sauce (recipe below)
Instructions:
Heat your tortillas one of two ways, place them in a soaked paper towel and heat them in the microwave or in the oven placed over two prongs on the rack. This helps them to stand up on your plate. The oven should be 400 degrees until they are as hard or soft as you want them.
Cook you oil free pinto beans on the stove until they are hot and mash. Add garlic, onion powder or taco seasoning, cumin, or chili powder. Whatever you like.
Chipotle Sauce
2/3 cup water
1/2 cup raw cashews
2 Tbls adobo sauce, from a can of chipotle peppers in adobo
2 tsp lemon juice
pinch of salt
Instructions:
Heat the water until just simmering, add the cashews and let sit as least 30 minutes to 8 hours. (I did this over night and they turn out a whole lot creamier)
Put the cashews in their water in a blender and blend on medium for about 30 seconds, then turn up to high. Blend until the sauce is no longer feels grainy between your fingers. If you soak the cashews long enough it won't be grainy.
Add the chipotle adobo sauce, and the peppers only if you want it spicy. ( I did that by mistake, and it was WAY too hot ) and then ad the rest of the sauce ingredients. Blend until incorporated, then ad the salt to taste.