VEGAN FRIJOLES CHARROS

In a pot over medium heat, add 2 tbsp oil of choice. Once hot, add in sliced hot dogs and cook for 2 minutes. Then, add in soy chorizo and cook for 5 minutes to brown. Push the hot dogs and soy chorizo to the side and add an additional 1 tbsp oil. Add in onion, tomato, and serrano. Mix to combine and cook for 5-6 minutes. Season with salt and pepper. Add in minced garlic & cilantro, cook for an additional 2 minutes.

Add in cooked beans along with 4-5 cups of the bean broth. If needed, add in hot water or hot broth to get more of a stew consistency. Let it all simmer for 10 minutes.

For the crispy mushrooms (optional): Add 4 tbsp high heat oil to a pan and bring to medium heat. Add the cornstarch + spices (garlic powder, pinch of salt, dried oregano) to a plate or bowl and mix to combine. Then, very lightly dust each side of the mushroom with the mixture. Once oil is hot, add the mushrooms and cook for 1-2 minutes on each side or until golden. Remove from oil and place on a plate lined with paper towel to absorb extra oil. Sprinkle over salt.

Serve the frijoles charros in a bowl, top with crispy mushrooms, more cilantro, onion, and vegan sour cream if you desire!