2 tbsp olive oil
1 can/400g kidney beans, chickpeas, black beans
1/2 cup barley
2 medium onions, chopped
4 cloves of garlic, minced
2 large carrots, peeled and chopped
6 medium potatoes, peeled and diced
1 large sweet potato, peeled and diced
1 lime, juiced
2 tbsp taco seasoning (or paprika, cumin, chili)
1 can of diced tomatoes
3 bay leaves
Salt and pepper to taste
Tortillas (1-2 per person)
Add two tablespoons of olive oil to a large soup pot. Add the chopped onions and cook for 5-10 minutes.
Meanwhile, peel, chop and prepare the remaining ingredients.
Once the onions are cooked, add everything else to the pan: the chopped garlic, potatoes, sweet potato, canned tomatoes, carrots, barley, beans, chickpeas, and spices.
Once everything is in the pot, fill with vegetable broth to submerge the ingredients. Add the lime juice and bay leaves. Cover and leave until boiling, then stir and reduce to low heat.
Keep checking in on your cholent every so often, stirring if it starts boiling too much or looks like there’s a lot of foam on top. Turn off the heat and leave overnight.
The next day, turn the low heat back on and continue to periodically stir. Taste and adjust seasoning and spices as needed.
To serve, spread refried beans on a tortilla, add cholent, slices of avocado, some soy yogurt, cholula, and lime zest.
Keywords: vegan, taco, cholent, plant-based, mexican